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June Meyer’s Authentic Hungarian Dill Potato Salad (krump

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CATEGORY CUISINE TAG YIELD
Hungarian Hungary, Salad 6 Servings

INGREDIENTS

6 Red potatos
1/2 Onion
1 T Minced fresh Dill
do not subsitute dry
3 T Oil, corn or olive is fine
1 1/2 T Good white vinegar
I use Marukan Rice
Wine Orange label
1 t Sugar
Salt

INSTRUCTIONS

Dill plants, green and feathery, tall and swaying in the breeze
perfuming the air in the garden. Whole bunches of dill, three feet
long or more hang drying in the summer kitchen waiting for the  harvest
canning to begin. Dill is still a staple in our household.  Today, I
buy bunches at the suppermarket and roll and wrap the fronds  tightly
in aluminum foil to store in my freezer for use all year  round in
salads, sauces, dips and soups.  This Dill Potato Salad Recipe is my
favorite. It is full of fresh dill  flavor. It is simple to make,
embarassingly quick and mouthwatering.  Regards, June Meyer. Cook
potatos in pot of salted water till tender.  Cool enough to handle and
peel. Slice potatos as for salad. Put  potatos into a bowl. Add diced
onion. Add minced fresh Dill. Pour oil  and vinegar over ingredients in
bowl. sprinkle 1 tsp. suger over all  and toss to mix. Taste and adjust
seasoning. More salt or more sugar  if needed. Serve at room
temperature. Serves 4. Walt  If you try one of my recipes please tell
me what you think. E-Mail me  at: june4@interaccess.com Posted to EAT-L
Digest 13 Dec 96  From:    Walt Gray <waltgray@MNSINC.COM>  Date:  
Sat, 14 Dec 1996 18:48:09 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49.8mg
Potassium: 25.6mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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