Description
A warm and tangy German potato salad made with tender potatoes and a flavorful vinegar-based dressing. This light yet hearty dish is perfect as a comforting side.
Ingredients
- 2 pounds baby potatoes (or Yukon gold potatoes), halved
- 1/2 cup finely chopped onion
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons chopped fresh parsley
Instructions
- Boil potatoes in salted water for 10–15 minutes until fork-tender, then drain.
- In a skillet, cook onion over medium heat for 3–4 minutes until softened.
- Add chicken broth, vinegar, mustard, sugar, salt, and pepper, then simmer for 2–3 minutes.
- Add potatoes and gently toss to coat.
- Drizzle in vegetable oil and mix carefully.
- Remove from heat and sprinkle with parsley.
- Serve warm or at room temperature.
Notes
- Use vegetable broth for a vegetarian version.
- Add cooked sausage for a heartier dish.
- Mix in chopped pickles for extra tang.
- Sprinkle smoked paprika for a smoky flavor.
- Store in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
