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

Ingredients:

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


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

Dressing
One-third cup white vinegar
Three ounces dill pickle brine
Two Tablespoons French’s mustard

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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.

Add the re

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 June 27, 2011