Traveling Across

Bavarian Potato Salad

Home >> Recipes >> Salad Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


4 cups potatoes (peeled and sliced inch thick)
teaspoon salt
1/3 cup onion (chopped)
2 tablespoons lemon juice
2 cups chicken broth or stock
cup vegetable oil
teaspoon sugar
pepper to taste


Boil potatoes in chicken broth with teaspoon salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining teaspoon salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Makes 4 servings

Chicken Stock Ingredients:

2 to 3 pounds chicken bones (wings and carcasses)
2 tablespoons vegetable oil
3 quarts water to cover bones
4 stalks celery, chopped
1 carrot, chopped
2 onions, chopped
bouquet garni
1 cup dry white wine
salt and pepper to taste


Combine the chicken and water in a large pot and bring slowly to boil. Skim the fat occasionally as it comes to the top of the pot. Once boiling, reduce the heat to simmer, add the remaining ingredients and cook slowly for approximately 2 hours, skimming as necessary. Strain the stock, cool and chill. Remove any additional fat that comes to the top. Use immediately or freeze in small containers.

Makes 2 to 3 Quarts

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.