German-Style Potato Salad
This recipe is exceptionally flavorful and tasty and is wonderful when served with barbecued meats.
Vegan, Gluten-free, Lactose-free
INGREDIENTS | SERVES 4
- 2 large Idaho, russet, or Yukon gold potatoes
- ¼ cup cider vinegar
- ¼ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 1 teaspoon Hungarian sweet paprika
- 1 red onion, chopped
- 2 scallions, chopped
- ½ cup fresh parsley, chopped
Peel potatoes and cut into ½″ slices.
Boil the potatoes in salted water to cover, 10 to 15 minutes, or until just softened.
Mix the rest of the ingredients in a large bowl.
Drain potatoes and add to the dressing immediately. Toss gently to coat. Serve hot or cold.
PER SERVING Calories: 257 | Fat: 14 g | Protein: 4 g | Sodium: 587 mg | Carbohydrates: 32 g | Fiber: 1.5 g
As with any cold potato or macaroni salad, this dish is a great option to bring to your next picnic or barbecue. And unlike salads that include dairy or mayonnaise, this one will last a little longer out on the picnic table.