German Potato Salad

 Ingredients

3 pounds small firm, yellow-fleshed waxy potatoes(e.g. Yukon Gold) of similar size, skins scrubbed and peels left on

1 medium yellow onion, chopped

1 1/2 cups water mixed with 4 teaspoons beef bouillon granules(Vegans: use vegetable bouillon) **

1/2 cup white vinegar

a few splashes of Essig Ezzenz *, (highly recommended for the best, authentic flavor)

3/4 tbsp salt

1/2 tsp fresh white pepper pdr

1 tsp sugar

2 tsp mild German mustard (If you can't get it, use regular yellow mustard)

1/3 cup neutral-tasting oil

Fresh chopped chives for garnish 

* To substitute for Essig-Essenz (German concentrated vinegar, typically 25% acidity), use standard regular white vinegar (5% acidity) at a 5:1 ratio—meaning use 5 parts standard white vinegar for every 1 part Essig-Essenz required, and reduce any extra water or liquid in the recipe accordingly.

 **Vegetable bouillon is a seasoned, flavorful broth or dehydrated stock made from vegetables, herbs, and spices. It is sold as compressed cubes, powders, granules, or concentrated pastes and mixed with hot water to create an instant vegetable broth for cooking 

Preparations

Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.

Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.

After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

 

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