Description
This authentic German potato salad is tangy, warm, and totally addictive! Perfect as a side dish for any occasion.
Ingredients
Scale
- 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 1 cup chicken or vegetable broth
- 1/2 cup diced onion
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 4 slices of bacon, cooked and crumbled (optional)
Instructions
- Wash and scrub the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, slice them into 1/4 inch thick rounds.
- In a saucepan, combine the chicken or vegetable broth, diced onion, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Heat over medium until the mixture is warm but not boiling.
- In a large bowl, combine the sliced potatoes with the warm broth mixture. Toss gently to coat the potatoes evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Just before serving, stir in the chopped parsley and crumbled bacon, if using. Serve warm.
Notes
- For best results, use waxy potatoes, as they hold their shape better.
- This salad can be made ahead of time and gently reheated before serving.
- Feel free to adjust the seasoning to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 10