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Authentic German Potato Salad

Reviewed: Sep. 27, 2011
Thanks, Schoolbee! I was looking for an authentic recipe, and I got one by tweaking this. First, I made it as is, but it was way too sweet. I eliminated all but a bare teaspoon of sugar. Second, I substituted dill for parsley, partly because that's how I remember it from my childhood, partly because I don't like parsley. It was a big hit (you're right, no leftovers). Now I want to try the recommendation of using the same sauce for wilted greens (and perhaps also red cabbage and Brussels sprouts).
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