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German Potato Salad



A Medium onion
A dash or two of vinegar (cider or balsamic)
A blob of mustard
A jar of mayonnaise
A kg of waxy potatoes (Nicola variety are best)


Finely chop the onion and soften in a pan with oil or margarine, until soft. Don’t let them brown. Add a little water then stir in the Mayonnaise (start with a couple of tablespoons – you can always add more). Add a dash or two of vinegar and a blob of mustard, salt & pepper.

Halve or quarter the boiled potatoes (leaving the potatoes on for added texture and taste) and mix into the onion & mayo mixture. If the sauce is too thick, just add a little more water or vinegar to adjust.

For extra creaminess use some a couple of tablespoons of Sojasun (crème fraiche) or yoghurt.

Traditionally served with Weiner sausages and pickled gherkins.


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