Vegan German Sweet Mustard Potatoes

Ingredients

• about 910 g Potatoes, Yukon Gold or red, quartered
• 1/2 cup Vegetable broth
• 1/4 cup German Sweet Mustard (Soy Free)
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Olive oil
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 2 tablespoons Fresh parsley, chopped

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

Instructions

1. 1Place the about 910 g of Yukon Gold or red potatoes, quartered, into a large heavy-bottomed pot and cover them with water. Bring the water to a rolling boil over high heat, about 8-10 minutes, and cook until the potatoes are easily pierced with a fork, about 15-20 minutes.
2. 2Carefully drain all the water from the pot containing the potatoes.
3. 3Return the pot with the drained potatoes to the stove. Add the 1/2 cup of vegetable broth, 1/4 cup of German Sweet Mustard, 2 tablespoons of apple cider vinegar, 1 tablespoon of olive oil, 1 tablespoon of sugar, and 1/2 teaspoon of salt to the pot. Stir everything together.
4. 4Heat the mixture over medium heat. Bring it to a gentle simmer, which is when small bubbles appear around the edges of the pot, and cook for 2-3 minutes. The sauce should thicken slightly, coating the back of a spoon.
5. 5Add the drained potatoes back into the pot with the sauce. Gently toss the potatoes until they are evenly coated with the mustard sauce.
6. 6Stir in the 2 tablespoons of fresh parsley, chopped.
7. 7Serve the Vegan German Sweet Mustard Potatoes warm.

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