German potato salad is the inspiration for this recipe. I love the smell of it simmering on a cool winter day.—Carolyn Ringer, North Little Rock, Arkansas
Ingredients
- 6 cups cubed peeled potatoes
- 1-1/4 cups sliced celery
- 1/2 cup chopped onion
- 5 cups water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Butter
- Minced fresh parsley
- drop dumplings:
- 1 large egg, beaten
- 1/3 cup water
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
Directions
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
- With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley.
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