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Tangy Potato Salad

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!

12 ServingsPrep: 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. When cool enough to handle, peel and slice potatoes. Cool
completely.
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

2 of 2

Tangy Potato Salad (continued)

Directions (continued)

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.