German Potato Salad With Sour Cream
|Onion||1 , finely chopped|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|White vinegar||4 Tablespoon|
|Salad oil||5 Tablespoon|
|Prepared mustard||2 Teaspoon|
|White pepper||To Taste|
|Sour cream||1⁄2 Cup (8 tbs)|
Cook unpeeled potatoes in boiling, salted water. Do not overcook or they will not keep their shape in the salad. Peel the potatoes while still hot and cut into slices. Place in a bowl with the onion. Bring the stock to the boil with the vinegar added, and while boiling pour over potatoes. Marinate until almost all the liquid is absorbed, about 20-30 minutes. Pour off any excess liquid and gently fold in the oil mixed with the mustard. Taste, and season with white pepper and salt if necessary. Lastly, fold in the sour cream. Serve at room temperature, garnished with parsley or other fresh herbs.
The secret of this salad is to marinate the potato slices in boiling stock, then fold in sour cream or mayonnaise before serving.