German potato salad with cucumbers
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Courtesy of Catherine Prystup
Super easy
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PrintIngredients
For 6 Person(s)
Cream
- 2 pounds Yukon gold potatoes (about 8 medium-sized)
- 1/2 cups chopped fresh parsley
- 1 small white onion, chopped
- 1 English cucumber, seeded, halved and sliced
- 1/4 cups Hengstenberg Kräuter vinegar (or tarragon vinegar)
- 1/4 cups vegetable oil
- 1/2 cups chicken broth
- 1 teaspoons (or more) sugar
- Salt and pepper, to taste
German potato salad with cucumbers Directions
- 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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