German potato salad with cucumbers
Description
Courtesy of Catherine PrystupIngredients
At a glance
Cuisine
German
Main Ingredient
Potato
Onion
Cucumber
Course/Dish
Potato
Serves
6–8
2 lb. Yukon gold potatoes (about 8 medium-sized)
½ c. chopped fresh parsley
1 small white onion, chopped
1 English cucumber, seeded, halved and sliced
¼ c. Hengstenberg Kräuter vinegar (or tarragon vinegar)
¼ c. vegetable oil
½ c. chicken broth
1–2 t. sugar
Salt and pepper, to taste
½ c. chopped fresh parsley
1 small white onion, chopped
1 English cucumber, seeded, halved and sliced
¼ c. Hengstenberg Kräuter vinegar (or tarragon vinegar)
¼ c. vegetable oil
½ c. chicken broth
1–2 t. sugar
Salt and pepper, to taste
Methods/steps
Boil potatoes until soft but firm. Cool them in an ice bath. Once cooled, cut the potatoes into bite-size pieces. Add parsley, onion, cucumber, vinegar and oil; mix well. Stir in chicken broth. If more broth is needed to moisten, add up to another ½ cup. Add 1 teaspoon sugar, and salt and pepper. Taste and add additional sugar, if desired.
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