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

  • 5-6 potatoes
  • 6-8 oz. sweet Lebanon bologna
  • diced red onion and/or diced garlic to taste
  • 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 desired creaminess.

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