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Tangy Potato Salad Recipe

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This recipe came from Germany, where it was passed down through our family. My grandmother made it for me when I was a child...my mother modified it...and I added my own touches. It still has authentic German flavor, and it's in demand for every cookout or potluck we attend!

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12 Servings
Prep: 25 min. + chilling

Ingredients

12 medium red potatoes (about 4 pounds)
1 medium onion, finely chopped
3 hard-cooked eggs, chopped
2 dill pickles, finely chopped
2 tablespoons snipped fresh parsley
3/4 cup chicken broth
3/4 cup mayonnaise
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 tomatoes, cubed
6 bacon strips, cooked and crumbled

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; cool slightly. Peel and slice potatoes.
Transfer to a large salad bowl. Stir in the onion, eggs, pickles and parsley; set aside.
In a small saucepan, heat chicken broth just until warm; remove from the heat. Stir in the mayonnaise, salt, pepper and garlic powder until blended.
Pour over potato mixture; lightly toss to coat. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 232 calories, 14 g fat (2 g saturated fat), 61 mg cholesterol, 613 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g protein.

Tangy Potato Salad published in Reminisce Extra June 1993, p51

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