Vegan German Potato Salad (Kartoffelsalat)

Ingredients

• 2 lbs Potatoes
• 1/2 cup Vegetable Broth
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Dijon Mustard
• 1/2 medium Onion
• 2 stalks Celery
• 1/4 cup Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 2 lbs Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly until they are comfortable to handle.
2. 2While the potatoes are cooling, finely chop the 1/2 medium Onion, mince the 2 stalks Celery, and finely chop the 1/4 cup Fresh Parsley.
3. 3Once the potatoes are cool enough to handle, peel them. Slice the peeled potatoes into 1/2-inch thick rounds.
4. 4In a large bowl, whisk together the 1/2 cup Vegetable Broth, 1/4 cup Apple Cider Vinegar, and 2 tbsp Dijon Mustard until well combined.
5. 5Add the sliced potatoes, chopped onion, minced celery, and chopped parsley to the bowl with the dressing. Gently toss everything together until the potatoes and vegetables are evenly coated.
6. 6Season the potato salad with 1 tsp Salt and 1/2 tsp Black Pepper. Toss again to distribute the seasonings.
7. 7Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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