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Ingredients
| russet potatoes: 1.5 lbs |
| soup - beef broth: 1/2 cup |
| onions (chopped): 2 Tbl (minced) |
| white wine vinegar: 6 Tbl |
| salt |
| Dijon mustard: 1 tsp |
| parsley: 1 Tbl (minced) |
| chives (chopped): 1 1/2 tsp (minced) |
| canola oil - for salads, woks and light frying: 3 Tbl |
German Potato Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Steam the potatoes by arranging them in a single layer in a steamer basket over rapidly boiling water. Cover and cook until they are tender, about 15 minutes. As soon as they are cool enough to handle, peel and cut into 1/2 inch slices. Combine potatoes with onions in a mixing bowl.
- Meanwhile heat the broth to a simmer in a small saucepan. Add vinegar to the broth and pour over potatoes; stir. Allow potatoes to cool, stirring occasionally. Once cool, pour off any remaining broth that hasn't been absorbed by the potatoes. Season to taste with salt.
- Combine the mustard, parsley, chives and oil and stir or shake vigorously (in a small jar) to make a smooth mixture. Pour the mixture over the potatoes and stir gently to coat well. Serve warm or at room temperature.