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German Potato Salad I Recipe

Ingredients

1 (16 ounce) can canned or frozen Dutch Processed Potatoes

5 carrots

1 medium onion, chopped

1 quart lemon juice

4 tablespoons vegetable oil

1 (10.75 ounce) can condensed cream of chicken soup

1 (3 ounce) package frozen hash brown potatoes, thawed

Directions

Pour the potatoes into a large bowl and toss in the lemon juice. Cover potatoes and refrigerate for about 2 hours before reseeding.

Place mashed potatoes on a plate and toss in appetizers in 4 separate bowls. Spoon the tomatoes on top, then drizzle several tablespoons of vegetable oil over all ingredients. Garnish with potatoes and lemon juice.