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German Potato Salad

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      Title: GERMAN POTATO SALAD
 Categories: Salads, German
      Yield: 6 Servings
 
      8 ea Medium potatoes (2-3/4 lb)
      6 ea Green onions *
    1/2 c  Chicken broth
      2 tb Olive oil
      1 tb Wine vinegar
    1/2 ts Dry mustard
    1/4 ts Celery seeds
      1 x  Salt to taste
      1 x  Fresh ground pepper to taste
    1/2 c  Low-fat sour cream  -OR-
    1/2 c  Plain yogurt
      2 tb Minced fresh dill  -OR-
      1 ts Dried dill
 
  * Use white part and some green, chopped.
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     In boiling water over medium heat, cook potatoes in their skins
  until tender, about 25 to 30 minutes. Drain and dry over low heat in
  same pan.
     While still warm, peel and cut potatoes into 1/4-inch thick
  slices. Set aside and keep warm.
     In a saucepan, combine green onions, broth, olive oil, vinegar,
  mustard, celery seeds and salt and pepper to taste; simmer 2 minutes.
     Cool slightly.  Stir in sour cream, mixing well. Pour dressing
  over warm potatoes and mix gently. Sprinkle dill on top of salad and
  serve at room temperature.
     From "The Incredible Potato Cookbook," by Maria Luisa Scott and
  Jack Denton Scott; Consumer Reports Books.
     Printed in the July 2, 1992 issue of the Los Angeles Daily News.
 
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