2 pounds (about 900g) Yukon Gold or red potatoes, scrubbed clean
1 small onion, finely chopped
2 tablespoons all-purpose flour
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley, for garnish
Instructions:
Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes depending on their size. Drain the potatoes and let them cool slightly.
Cook the onion: In a large skillet, cook the chopped onion over medium heat until softened and translucent, about 3-4 minutes.
Make the dressing: Sprinkle the flour over the cooked onions in the skillet and stir to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. Gradually whisk in the apple cider vinegar and water, scraping up any browned bits from the bottom of the skillet. Stir in the granulated sugar, salt, and black pepper. Cook the dressing, stirring constantly, until it thickens slightly, about 2-3 minutes.
Assemble the salad: Cut the slightly cooled potatoes into slices or cubes and place them in a large mixing bowl. Pour the warm dressing over the potatoes and gently toss to coat.
Serve: Transfer the German potato salad to a serving dish and sprinkle with chopped fresh parsley for garnish. Serve warm or at room temperature.
Enjoy: This version of German potato salad is delicious served as a side dish alongside grilled meats, sausages, or other German-inspired dishes. Enjoy!
This bacon-free version of German potato salad still retains its traditional tangy and flavorful dressing, making it a great option for those looking for a meatless or lighter alternative. Guten Appetit!
