Vegan German Potato Salad (Kartoffelsalat) with Vinegar Dressing

Ingredients

• 2 pounds Potatoes, Yukon Gold or red, peeled and cubed
• 1 cup Vegetable broth
• 1/2 medium Onion, finely chopped
• 1/4 cup Apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons Olive oil
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1Place the 2 pounds of potatoes, peeled and cubed, into a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are fork-tender. You can test for doneness by gently piercing a potato cube with a fork; it should slide in easily.
2. 2While the potatoes are cooking, prepare the dressing. In a large bowl, whisk together the 1 cup of vegetable broth, 1/2 medium onion (finely chopped), 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
3. 3Once the potatoes are tender, carefully drain them in a colander and let them cool for about 5 to 10 minutes. They should be warm, but not so hot that they will cook the other ingredients.
4. 4Add the slightly cooled, drained potatoes to the large bowl with the dressing. Gently toss the potatoes to coat them evenly with the dressing, ensuring each piece is covered.
5. 5Stir in the 2 tablespoons of fresh parsley, chopped, to add a burst of color and freshness.
6. 6Serve the vegan German potato salad warm or at room temperature.

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