German Potato Salad
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Appears in Cook's Country June/July 2009
It's easy to understand why Americans claimed this lively German classic as our own. With strong flavors like mustard and vinegar, the trick is getting the balance just right.
WHY THIS RECIPE WORKS
Mild, waxy red potatoes were the best choice for German Potato Salad, as they held their shape after being boiled. To speed up the cooking time, we cut them into thin slices before cooking. Adding vinegar to the cooking water both seasoned ...
