Enjoy this refreshing potato salad from the Swabian region of Germany. Be sure to plan ahead as it improves when the potatoes are given a few hours to absorb the simple dressing.
Ingredients
- 1 ½ lbs Yukon Gold potatoes, peeled
- 1 veggie broth cube and ½ cup boiling water
- 3 Tbsp white or apple cider vinegar
- 3 Tbsp mild oil such as sunflower
- 1-2 Tbsp maple syrup or coconut sugar
- 2 tsp salt
- 1/8 tsp ground white pepper
- ½ onion, diced
- Chopped fresh chives or dill for garnish (optional)
Directions
- Steam unpeeled potatoes until fork tender but firm. Set aside until cool enough to easily handle.
- While potatoes cool, dice onions and prepare the broth,
- Add onions to the hot broth along with vinegar, oil, sweetener, salt and pepper to make a dressing.
- Peel potatoes, slice and arrange in serving bowl.
- Cover with dressing.
- Set aside at room temperature for flavors to meld.
- When ready to serve, adjust seasonings and garnish with fresh herbs.
Enjoy!
If there is any remaining salad (which would be a rare occasion at my house), refrigerate. Then, prior to serving again, allow the salad to once again reach room temperature.