German-style potato and ham salad from Gourmet Magazine, June 2006 (page 162)

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Notes about this recipe

  • GiselleMarie on January 26, 2021

    Delicious! In fact, I ate way too much of this! I had only russet potatoes that, of course, kind of fell apart when I gently tossed them with the other ingredients. The fluffiness of the potatoes also drank up the dressing. I will definitely use firmer, waxier potatoes next time. I used dill pickles rather then sweet gherkins called for in the recipe, which turned out great. This makes a nice big bowl and I’ll make it again!

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