German Potato Salad

This version of German potato salad comes from the Swabian region! It has a vinegar-based dressing and can be eaten warm or cold.

INGREDIENTS

🥔 2 lbs Yukon Gold potatoes

🥔 1 white onion, finely diced

🥔 3/4 cup beef broth

🥔 3 tbsp white wine vinegar

🥔 1.5 tbsp Dijon mustard

🥔 1-2 tbsp vegetable oil

🥔 2 tbsp fresh chives, chopped

🥔 Salt to taste

INSTRUCTIONS

1. Boil the potatoes in a pot of salted water until tender, about 20-25 minutes. Drain and allow to cool slightly.

2. While the potatoes are still warm, use your hands to peel them. Cut into 1/4 inch slices and place in a large bowl.

3. Place the onion, beef broth, vinegar and mustard in a small saucepan. Bring to a boil over medium heat. As soon as the mixture comes to boil, remove from heat and pour over the potatoes.

4. Cover the potatoes and allow to sit at room temperature for 30 minutes.

5. Right before serving, stir in the vegetable oil and chopped chives.

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