German Potato Salad

Ingredients

• 2 pounds yukon potatoes (red potatoes work as well)
• 1/2 teaspoon sea salt (for boiling the potatoes)
• 1/3 cup apple cider vinegar
• 2 tablespoons honey (or traditionally, use sugar)
• 1/2 a red onion, roughly chopped or diced (own preference)
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• freshly ground black pepper
• 2-3 large cloves garlic minced fresh garlic cloves, minced
• 1/2 cup chopped fresh parsley (or chives)

Directions

1. Clean the potatoes well and place them into a large pot with water (I like to leave the skins on). Bring the water to a boil and add 1/2 tsp of sea salt. Cook for 20-25 minutes. The potatoes should be soft when poked with a fork.
2. Once complete, drain the water and allow the potatoes to dry. Then, using a knife slice the potatoes into 1/2 inch thick slices.
3. In a small bowl, add the vinegar, honey (or sugar), red onion, dijon mustard, sea salt, pepper, and minced garlic. Mix well.
4. In a medium size bowl, add the sliced potatoes, vinegar mix, and parsley (or chives). Stir to cover the potatoes with the dressing, be careful not to smash the potatoes. Adjust the salt/pepper/ dijon as needed.

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