This is a variation of what my mother always called "German Potato Salad,"one of my favorite dishes when I was growing up. What I've always loved about potato salads made this way is their strong vinegar flavor. I put vinegar on and in just about everything. The more you can taste the vinegar (usually), the better. I've included a recipe for Fennel Relish here, but you could also use quick pickled chard stems or (my mouth is watering as I write this), chopped sauerkraut. Whatever you do, be sure to use the flavorful brining or pickled liquid to make the dressing. This recipe serves four, but can be doubled, tripled, or made in even larger quantities. Serve it warm or at room temperature. Enjoy!! ;o) - AntoniaJames <br />

Share: