Ingredients and Weight: * 3 pounds Yukon Gold potatoes, peeled and cubed (about 6 cups) * 1/2 cup chopped white onion (about 1/2 medium onion) * 1/2 cup chopped celery (about 2 celery stalks) * 1/4 cup chopped fresh parsley * 1/4 cup olive oil * 2 tablespoons white vinegar * 1 tablespoon Dijon mustard * 1/4 cup chicken broth * 1/4 teaspoon salt * 1/4 teaspoon black pepper
Preparation Time: 20 minutes Cooking Time: 20-25 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Place the potatoes in a large pot of cold water. Bring to a boil, then reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes. 2. Drain the potatoes and let them cool slightly. 3. While the potatoes are cooling, whisk together the onion, celery, parsley, olive oil, vinegar, Dijon mustard, chicken broth, salt, and pepper in a large bowl. 4. Add the potatoes to the bowl and toss to coat. 5. Serve warm or chilled.
Nutritional Information: * Calories: 220 per serving (1 cup) * Fat: 10 grams * Carbohydrates: 30 grams * Protein: 5 grams
Dish Characteristics: * Savory and satisfying * Tangy and refreshing * A great side dish for grilled meats or fish
User Comments: * "This is a delicious and refreshing take on German potato salad." * "I love that it's made without mayo, so it's lighter and healthier." * "The Dijon mustard gives it a nice tangy kick."
Special Precautions and Tips: * Use Yukon Gold potatoes for their creamy texture and good flavor. * Cut the potatoes into uniform cubes so they cook evenly. * Don't overcook the potatoes, or they will become mushy. * Taste the dressing before pouring it over the potatoes and adjust the seasonings as needed.