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Farm Fresh: Potato salad boasts German accent

Thursday, November 01, 2001

By Arlene Burnett, Post-Gazette Staff Writer

A few months ago, Farm Fresh published a recipe for Tomato Salad a la Francaise sent in by Allison Kerr Bonomi, a former Pittsburgher now living in France. This prompted an e-mail and recipe from Tracey Fischer, who recently returned to the United States after 9 1/2 years in Germany. Coincidentally, Tracey and Allison were classmates at Allegheny College.

Bavarian Potato Salad

2 pounds small new potatoes, washed but not peeled

4 tablespoons olive oil
4 green onions, finely chopped
1 clove garlic, crushed
2 tablespoons fresh dill, chopped, or 1 tablespoon dried
2 tablespoons white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped
Salt and freshly ground pepper, to taste

Prick potatoes lightly once with a fork. Put potatoes in a pot, cover potatoes with water and boil until just tender.

While potatoes are cooking, heat olive oil in frying pan. Cook green onions and garlic in oil for 2 to 3 minutes until they have softened a little. Add dill and cook gently for another minute.

Add wine vinegar and sugar. Stir until sugar dissolves. Remove from heat and add seasoning. Adjust to taste.

Drain potatoes. Pour dressing over potatoes.

Note: Prepare a few hours in advance to allow potatoes to absorb the flavors. Larger potatoes should be cubed or sliced to allow more absorption of the dressing and they may need extra dressing. This recipe can be doubled.

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