German Potato Salad
- Cook three pounds of potatoes.
- When cool, peel skin and slice.
- Pour 1/2 cup hot chicken broth over them.
- Make a marinade with three to five tablespoons of oil,
three tablespoons of vinegar, one small chopped onion, one tablespoon of parsley
and salt and pepper to taste.
- Add marinade to potatoes and broth.
- Let sit for one to two hours in your slow cooker before serving.
- Serve warm.
Source: Submitted to recipegoldmine by Rich DeGraw