German Potato Salad

🛒 Ingredients

• Waxy potatoes, cooked 188 g · 145 kcal
• Yellow onion, finely chopped 25 g · 10 kcal
• Vegetable broth 50 g · 3 kcal
• White wine vinegar 13 g · 2 kcal
• Rapeseed oil 14 g · 124 kcal
• Dijon mustard 5 g · 3 kcal
• Fresh parsley, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. Boil waxy potatoes in salted water until tender, about 20-25 minutes; drain thoroughly and let them cool slightly but remain warm.
2. While the potatoes are still warm, peel them (if necessary) and slice into uniform, thick rounds or cubes.
3. Finely chop the yellow onion.
4. In a separate bowl, whisk together vegetable broth, white wine vinegar, rapeseed oil, and Dijon mustard to create the dressing.
5. Gently combine the warm potato slices, chopped onion, and the prepared dressing in a large bowl.
6. Season with salt and pepper to taste, then let the salad marinate for at least 30 minutes before serving, ideally at room temperature.
7. Garnish with fresh chopped parsley just before serving.