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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Allow 1 hour cooling time at end of recipe! | 2. Boil the potatoes in their skins for about 15 minutes, checking to ensure they are just done but not falling apart. | 3. Meanwhile make the sauce by adding all the other ingredients together in a big mixing bowl. | 4. When you taste the sauce it should be quite vinegary and salty - adjust to achieve this taste by adding more vinegar if too bland or more mayonnaise if too acidic. Remember: The potatoes will soak up most of the liquid, the salt and the vinegar. | 5. Drain the potatoes and while still hot (use kitchen gloves) cut into half inch (1.5 cm) slices, peeling potatoes only if you used new potatoes or have a phobia about skins. | 6. Add sufficient sauce to achieve a wet look, mix under and leave to cool. | 7. Before serving taste again and add more sauce or adjust taste if needed. | 8. Serve with Frankfurter Sausages, Beefburgers or serve with Bar-be-ques. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs		698.5331	158.6668	18.5973	0.8165
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white wine vinegar	1	tablespoon		-	-	-	-
dijon mustard	1	teaspoon		-	-	-	-
liquid seasoning sauce	1	teaspoon		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
gherkin	2	tablespoon	chopped sweet	-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.