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Lynn's German Potato Salad
a cold style by Lynn Dubey


3 pounds of potatoes, washed and boiled until al dente (tender but firm), not mushy.

Peel potatoes while hot, the skin peels off easily.   

Let cool, then slice into small wedges; the smaller the slice the more flavorful the salad.

One- half- cup chopped onion

One-half – cup chopped celery

A half-dozen radishes, chopped

Three hard boiled eggs, chopped

One-half cup sliced dill pickle wedges

One-third cup white vinegar

Three ounces dill pickle brine

Two Tablespoons French’s mustard

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Lynn operates a small resort town newspaper in  Ellicottville   {western} NY.,   She often shares her  German heritage recipes. Her family immigrated in to Cleveland Ohio  when she was 7 years old. (1954 ) 

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Last updated February 11, 2011