Chef-Boy-I-Be-Illinois' Schwabisch Kartoffelsalat German Potato

• 1 lb new potato
• 12 cup strong beef broth
• 14 cup red wine vinegar
• 1 tablespoon mustard
• 4 green onions, thinly sliced
• 12 cup chopped dill pickle
• salt and pepper

1. Steam the potatoes until tender, remove skins then slice.
2. Add remaining ingredients and taste for salt.
3. You can add more or less vinegar to your taste.
4. We prefer it slightly tart.
5. For beef broth, I combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve.
6. You could also use canned, but you need strong broth for this.

potato, beef broth, red wine vinegar, mustard, green onions, dill pickle, salt

Taken from www.food.com/recipe/chef-boy-i-be-illinois-schwabisch-kartoffelsalat-german-potato-316990 (may not work)