Aardappel Salade - Potato Salad

A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  cups potatoes, cooked and diced
• 1  onion, peeled and finely chopped
• 2  eggs, hard cooked and chopped
• 2  tablespoons water
• 1⁄4 teaspoon salt
• 1  dash pepper
• 2  tablespoons butter
• 2  tablespoons vinegar
• 1⁄2 cup fresh parsley, minced

Directions

1. Mix first three ingredients together lightly.
2. Heat water, salt, pepper and butter until melted; add vinegar.
3. Pour over potato mixture; mix thoroughly but lightly.
4. Sprinkle parsley over top.