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German Potato Salad
with Cream
by Annamarie Dodge


Serves 6
6 large potatoes (one per person)
2 Tbsp. bacon grease
2 Tbsp. butter
1/2 cup chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup sugar
1/4 cup cider vinegar
1/2 cup evaporated milk or light cream or sour cream

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Boil potatoes in their skins until just tender. Cool. Peel and cut
into slices 1/4 inch thick. In large heavy skillet, melt grease and
butter. Add potatoes; DO NOT BROWN, but immediately add onion, salt,
pepper, sugar, vinegar and cream. Cook over medium heat. Stir
occasionally, taking care not to break up the potato slices. Taste
and adjust seasonings as necessary. If you want it juicier, add more
milk. Serve warm

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Last updated February 11, 2011