Description
This classic German potato salad is a warm, vinegar-based side dish that delights the palate with a perfect balance of acidity and savoriness. By utilizing waxy Yukon Gold potatoes and dressing them while still warm, the flavors penetrate deeply for an authentic, comforting experience. This recipe is naturally pork-free and alcohol-free, making it an ideal, clean-tasting accompaniment to any main course without the heaviness of mayonnaise-based salads.
Ingredients
3 lbs Yukon Gold potatoes
1 cup vegetable broth
1/2 cup apple cider vinegar
1 cup yellow onion, finely diced
1/4 cup extra virgin olive oil
2 tbsp Dijon mustard
1/2 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Place potatoes in a large pot and cover with two inches of cold water.
Boil potatoes for 15 to 20 minutes until a paring knife slides in easily.
Drain the water thoroughly while the potatoes are still in the colander.
Peel potatoes while warm if preferred and slice them into half-inch rounds.
Whisk vegetable broth, vinegar, oil, mustard, salt, and pepper in a medium saucepan.
Simmer the dressing over medium heat for five minutes to meld the flavors.
Add finely diced onions to the hot dressing and pour over the sliced warm potatoes.
Toss gently to coat and garnish with freshly chopped parsley before serving.
Notes
Select waxy potatoes like Yukon Gold or Red Bliss for the best structural integrity. Dressing the potatoes while they are hot is essential for optimal flavor absorption. Store in the refrigerator for up to three days, though it is best enjoyed warm or at room temperature.
- Prep Time: 15
- Cook Time: 25
- Category: Summer Desserts
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg