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Recipe from: Chef-Boy-I-Be Illinois
Servings: 4 to 6
A college friend of mine was from the Schwabisch area of what was formerly West Germany. He made a German potato salad that was unlike the type we usually think of, which has a hot vinaigrette made from bacon grease, vinegar and sugar. I absolutely loved his potato salad and want to share it with you. It's served at room temperature, and is best if it has a chance to sit and marinade for 30 minutes or so. The warm potatoes then have a chance to soak up the vinaigrette. Try this in place of your usual mayonnaise-based American potato salad with your next grilled burger!
1 pound new potato
½ cup strong beef broth 
¼ cup red wine vinegar
1 tablespoon mustard
4 green onions, thinly sliced
½ cup chopped dill pickles
salt and pepper
Steam the potatoes until tender, remove skins then slice. Add remaining ingredients and taste for salt. You can add more or less vinegar to your taste. We prefer it slightly tart.
 For beef broth, I combine 1 tablespoon beef bouillon to ½ cup water and place in microwave for 1 minute to dissolve. You could also use canned, but you need strong broth for this.