From the Kitchens of Amy & JJ

In the Kitchens of Amy & JJ…there is a constant battle…Mayonnaise and Mustard are mortal enemies to JJ, but Amy is a fan. How to come up with a delicious potato salad that works for both of us, you ask?!?!? Simple! The German Potato Salad recipe uses the tangy nature of Apple Cider Vinegar to make up for the mustard and some sour cream takes the place of the mayonnaise. Add the fact that this dish is served hot and you are in for a treat. Pair this amazing side dish with bratwurst, chicken on the bone, pork chops or a hamburger and you are in for a great meal!

German Potato Salad
2 Tablespoons Oil
1 Large Onion – Chopped (Red gives some great color)
4 Large Potatoes
1/4 Teaspoon Pepper
1 Tablespoon Salt
3 Tablespoons Sugar
1/2 Cup Apple Cider Vinegar
1/2 Cup Sour Cream

Cut potatoes into bite sized pieces – leaving the skin (aka the jacket) on. Boil until soft, but not mushy. Add a pinch of salt to the water used for boiling the potatoes.
Warm the oil on medium until it moves easily in the pan. Add the chopped onion and brown. Add the boiled potatoes and mix for 2 minutes. Add pepper, salt, sugar and vinegar. Set the heat to low and let simmer for 5 minutes. Taste and add additional salt/pepper/sugar to taste.
Add sour cream and simmer for 5 minutes. Serve warm.
Note: This recipe reheats wonderfully.