Description
A warm, tangy, and comforting potato salad made with tender waxy potatoes, caramelized onions, and a flavorful vinegar-based dressing. Perfect for holidays, family dinners, or anytime you crave a hearty side dish.
Ingredients
2 pounds (900 g) Yukon Gold potatoes
1 small red onion, finely diced (about 1 cup / 150 g)
1 small yellow onion, finely chopped (about 1 cup / 150 g)
2 tablespoons (30 ml) olive oil
1 ½ cups (360 ml) low-sodium vegetable broth
¼ cup (60 ml) apple cider vinegar
1 tablespoon (15 ml) Dijon mustard
1 teaspoon (5 g) granulated sugar
1 teaspoon (5 g) salt
½ teaspoon (2 g) freshly ground black pepper
¼ cup (15 g) fresh parsley, finely chopped
Instructions
Place the potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain and slice while warm.
Heat olive oil in a skillet over medium heat. Add red and yellow onions and cook for 5–7 minutes until softened.
Stir in vegetable broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Simmer for 3–4 minutes.
Pour the hot dressing over the warm sliced potatoes and gently toss to combine.
Fold in chopped parsley and let rest for 15 minutes before serving.
Notes
For best flavor, combine the dressing with the potatoes while they are still warm so they fully absorb the liquid. Reheat gently with a splash of vegetable broth if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes