German Potato Salad - Kartoffelsalat
Servings: 4 people
Ingredients
- 2 lb medium potatoes
- 1 tsp salt for boiling
- ½ tsp salt for flavoring
- ¾ cup beef broth
- ¼ cup white wine vinegar
- 2 Tbsp diced green onion
- black pepper to taste
- 3 Tbsp sunflower or canola oil
- parsley
Instructions
- Scrub potatoes and place in a large pot. Fill the pot with enough water to cover the potatoes by an inch or so. Bring to a boil over high heat, add 1 tsp salt when water boils.
- Boil potatoes until tender: 15-20 minutes,depending on size of the potatoes. Drain potatoes and allow to cool enough to handle.
- Peel potatoes using a small paring knife and cut into 1/4-inch slices.
- Add potato slices in a large bowl and pour the warm beef broth over the top. Top with the vinegar and green onion. Season with 1/2 teaspoon salt and black pepper, to taste. Use a large spoon and stir gently to coat.
- Cover the bowl with plastic wrap and marinate at room temperature for 30 minutes. Stir in the vegetable oil and parsley and prior to serving. Use a slotted spoon to serve to keep liquid in bowl.
- If making the night before, you may cover and refrigerate overnight. Take it out 30 minutes before serving to warm to room temperature. Remember to gently stir before serving.