Vegan German Potato Salad with Smoked Paprika

Ingredients

• about 1360 g Potatoes (Yukon Gold)
• 1/2 medium Red Onion
• 1/2 cup Vegetable Broth
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Dijon Mustard
• 1 tablespoon Smoked Paprika
• 2 tablespoons Olive Oil
• 1/4 cup Fresh Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g of Yukon Gold potatoes into a large heavy-bottomed pot and cover them with cold water by at least 2.54 cm. Add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes well and let them cool in the pot for about 10 minutes, until they are comfortable to handle.
2. 2While the potatoes are cooling, finely chop the 1/2 medium red onion. Finely chop the 1/4 cup of fresh parsley.
3. 3In a small bowl, whisk together the 1/2 cup of vegetable broth, 1/4 cup of apple cider vinegar, 2 tablespoons of Dijon mustard, 1 tablespoon of smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon of black pepper until well combined.
4. 4Once the potatoes are cool enough to handle, cut them into bite-sized pieces, about 2.54 cm cubes.
5. 5In a large bowl, combine the cut potatoes and the chopped red onion. Pour the dressing mixture over the potatoes and onions. Toss gently to coat everything evenly.
6. 6Stir in the chopped fresh parsley.
7. 7Serve the vegan German potato salad warm or at room temperature.

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