PENNSYLVANIA DUTCH POTATO SALAD

Sometimes I like to start with a traditional recipe, then switch out ingredients to make something unique. This was an experiment in creating a twist on a classic German potato salad that came out better than expected.

INGREDIENTS

  • 3-4 potatoes
  • 6-8 oz. sweet Lebanon bologna
  • cup diced red onion
  • cup diced green olives
  • malt vinegar to taste
  • mayonnaise

PREPARATION

Peel, dice, and boil potatoes until tender. Shred Lebanon bologna in a food processor. Mix all ingredients together with enough mayonnaise to achieve desired creaminess.

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