German Potato Salad
Note: In this recipe, only the potatoes are cooked. It's great warm or cold.
8 medium-size red
potatoes cooked with skins
4 stalks celery, chopped fine
4 or 5 strips of parsley, finely diced
2 medium red onions, sliced paper thin
4 heaping teaspoons white granulated sugar
1 tablespoon salt
10 teaspoons cider vinegar
7-oz. Wesson or olive oil
When potatoes are cooked and cooled slightly, remove skins and slice potatoes thin into a large bowl. Add celery, parsley, and onions, In a cup measure, combine sugar, salt, and vinegar mixed with enough oil to equal 7-oz. (slightly less than a cup). Pour on potatoes and stir in gently. Taste and adjust seasoning with salt and additional capfuls of vinegar, if desired.