Ingredients
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4 ¼ pounds waxy potatoes
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1 small onion, finely chopped
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1 cup hot vegetable broth
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5 tablespoons white vinegar
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2 tablespoons vegetable oil
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salt and freshly ground black pepper to taste
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1 pinch white sugar, or to taste
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1 tablespoon chopped fresh chives (Optional)
Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
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Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
Cook's Note:
You can also add some pickle slices and a dash of pickle juice to the potato salad if you like
Nutrition Facts (per serving)
| 299 | Calories |
| 5g | Fat |
| 58g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 299 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 122mg | 5% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 8g | 27% |
| Total Sugars 4g | |
| Protein 7g | 14% |
| Vitamin C 65mg | 72% |
| Calcium 45mg | 3% |
| Iron 3mg | 14% |
| Potassium 1372mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
