German Potato Salad (Vegetarian)

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READY IN: 55mins
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
  • Drain the potatoes in a colander and peel while they are as hot as you can handle.
  • Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
  • Drizzle one-third of the oil over them, then one-third of the vinegar.
  • Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
  • Sprinkle the salad with the paprika.
  • Cool to room temperature, then cover and refrigerate at least overnight.
  • Turn the container over for several hours so the juices permeate the potatoes.
  • When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.
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