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German-style potato salad

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Ingredients/Components

small new potatoes - 2 lb
hard-cooked eggs, sliced - 2 item
dill weed - 1/2 tsp
vegetable oil - 2 Tbsp
kielbasa, diced - 1/2 lb
chopped onion - 1/2 c
all-purpose flour - 2 Tbsp
sugar - 2 Tbsp
cider vinegar - 1/3 c
can condensed chicken broth - 1 3/4
water - 1/3 c
sliced pimento-stuffed olives - 1 item

How to make german-style potato salad:

In a 4-quart saucepan, place potatoes; add water to cover. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 20 to 30 minutes until fork-tender. Drain. Cool slightly. Cut potatoes into slices.

In large bowl, combine potatoes, eggs and dill weed; set aside. In 10-inch skillet over medium heat, in hot oil, cook kielbasa and onions until meat is well brown, stirring occasionally. Remove meat and onions with slotted spoon; add to potato mixture. Reserve drippings in skillet. Stir flour into drippings. Cook 1 minute, stirring constantly. Add sugar, vinegar, broth and water. Cook until mixture boils, stirring constantly. Pour over potato mixture; toss gently to mix well. Sprinkle with olives. Serve warm.

Recipe categories: Egg, Side dish, Potato.

Rating:

3.3

Average rating: 3.3, total votes: 8

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