THE CLASSIC!
Potatoes
boiled in skin [small, white]
meanwhile
chop an onion, white or green, german dill pickles in small pieces
add some vinegar and oil, about half and half, to taste
peel potatoes while still warm, and cut into small pieces into bowl with onion and pickles
gently toss as potatoes fall apart very easily as still warm
add beef broth to taste (usually about a quarter to half a cup depending on how many potatoes)
meanwhile
chop an onion, white or green, german dill pickles in small pieces
add some vinegar and oil, about half and half, to taste
peel potatoes while still warm, and cut into small pieces into bowl with onion and pickles
gently toss as potatoes fall apart very easily as still warm
add beef broth to taste (usually about a quarter to half a cup depending on how many potatoes)
add chunks of fleischwurst, or ham or bacon
add mayo and german mustard to taste
add salt and pepper to taste, add parsley and chives
garnish with boiled eggs sliced length wise (egg slicer works best)
add mayo and german mustard to taste
add salt and pepper to taste, add parsley and chives
garnish with boiled eggs sliced length wise (egg slicer works best)
boiled peas and carrots optional
chunks of gouda or edam cheese optional
grind some pepper on top and serve warm or room temperature if need to put in fridge
grind some pepper on top and serve warm or room temperature if need to put in fridge
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