Recipe - German Summer Potato Salad

1/3 cup Strong chicken stock, hot
One half cup Cider vinegar
One half cup Green onion, minced
2 teaspoon Black pepper
2 teaspoon Salt
1 cup Oil
10 pound Potatoes, cooked and cut or sliced up
1 cup Fresh parsley, chopped

Toss all ingredients together. Serve at room temperature. Note: the chicken
stock can be homemade or canned, but fortified with a Minor's type chicken
base or bouillon to give it intense chicken flavor. The more intense, the
better the salad.

Recipe by: Mr. George Baier Posted to MCRecipe Digest V1 #642 by Dorothy
Tapping ctapping@USIT.NET on Jun 11, 1997