Description
A traditional, vinegar-based German potato salad that highlights the delicate texture of Yukon Gold potatoes. This warm side dish foregoes heavy mayonnaise for a light, tangy, and sophisticated vinaigrette derived from apple cider vinegar and savory vegetable broth. It is the perfect refreshing accompaniment to any meal, prioritizing sharp, clean flavors that allow the potatoes to shine.
Ingredients
2.5 lbs Yukon Gold potatoes (or red potatoes)
1/2 cup apple cider vinegar
1/2 cup vegetable broth
2 tbsp Dijon mustard
1 tbsp granulated sugar
1/4 cup fresh parsley, finely chopped
1/2 tsp freshly ground black pepper
1 tbsp salt (for boiling water)
Instructions
Place potatoes in a large pot and cover with water by one inch.
Add a generous tablespoon of salt to the water.
Boil the potatoes for 15 to 20 minutes until a fork slides in easily.
Drain the potatoes and let them steam dry in the colander for five minutes.
In a small saucepan, whisk together the vegetable broth, vinegar, mustard, and sugar.
Simmer the liquid over medium heat for five minutes to reduce slightly.
Slice the warm potatoes into bite-sized rounds and place them in a mixing bowl.
Pour the warm dressing over the potatoes and toss gently to coat.
Season with freshly ground black pepper and fold in the fresh chopped parsley before serving.
Notes
Using waxy potatoes like Yukon Gold or red potatoes is crucial for maintaining texture. Always add the warm dressing to the warm potatoes to ensure maximum flavor absorption. Store leftovers in an airtight container for up to 3 days; this salad can be served warm or at room temperature.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg