German Potato Salad

Ingredients · for 6 (scales to your household)

• 3 lb small firm yellow-fleshed potatoes (e.g. Yukon Gold) $7.04
• 1 medium yellow onion, chopped $0.60
• 1 1/2 cup hot strong beef broth $0.83
• 1/2 cup white vinegar $0.06
• 3/4 tbsp salt $0.11
• 1/2 tsp freshly ground white pepper $0.03
• 1 tsp sugar $0.01
• 2 tsp mild German (or yellow) mustard $0.07
• 1/3 cup neutral-tasting oil $0.44
• 1 tbsp fresh chives, chopped (garnish) $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Boil the potatoes in their skins in lightly salted water until tender. Let them cool until you can handle them, then peel and slice into 1/4-inch rounds. Place in a large bowl.
2. In a saucepan, combine the onion, beef broth, white vinegar, salt, white pepper, sugar and mustard. Bring to a boil, then immediately remove from the heat and pour over the warm potatoes.
3. Cover and let sit at least 1 hour so the potatoes absorb the dressing.
4. Gently stir in the oil and adjust salt and pepper to taste. If too much liquid remains, serve with a slotted spoon. Garnish with chives and serve at room temperature (best made a day ahead).

Per serving