Yum! Made this in the a.m. for supper in the evening & served it on a small salad plate on spinach & salad greens (yeah, more greens worked into the meal!) w/small'sh carrot sticks & fresh baked rye bread on the side, all as accompaniments to red beans seasoned with sauerkraut, caraway, & yellow mustard (one of my favorite, vegetarian fall dishes). It was nice to finally have a great side to go with that bean soup. My husband, daughter & I all thought this was terrific. One of our sons wanted a tad less vinegar, but enjoyed the salad without an overnight-melding. However, one of our sons still despises cold potatoes. Next time he'll try this hot? I minced the onion somewhat fine, but it still had a nice crispness to it when we ate the salad (I have quite a bit of chopped onion leftover from a party this weekend-so heeped the 1/2 C measure a little) & it was the just right amount. I have trouble w/white sugar, so I used 1 Tbsp raw sugar and equiv. of 1 Tbsp stevia. Otherwise, made this recipe as written (well, my potatoes overcooked just a tiny bit, but I thought the texture was great when the slices fell apart a bit). Now I'm wondering whether or not I'll toy with the recipe by adding more onion, just to see if more is still good, or trying thinly sliced celery, or an egg, as other reviewers have, or possibly adding a touch of dill. Both my husband & I wondered how that would taste. But I'm only thinking that because I'm sure we'll be making this again! Thanks luvs2bake!
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Yum! Made this in the a.m. for supper in the evening & served it on a small salad plate on...