This delicious vinegar based potato salad is a potato forward, light side dish. It is a simple, tasty crowd pleaser!
5 lbs red potatoes
1 c extra virgin olive oil
1/2 c vegetable oil
1/2 c InstaBroth
3 T vermouth
1/2 c white wine vinegar
3 t dijon mustard
3 t salt
1 t pepper
1 T coconut sugar
1/4 c parsley, chopped
2 bunches scallions, white & green parts, chopped
Scrub the potatoes. Add them to a large pot, cover the potatoes with cold water. Bring to a boil, reduce to a simmer. Cooking time is determined by the size of the potatoes. Potatoes may simmer anywhere from 7 to 20 minutes; test for doneness after 7 minutes. If a fork easily goes through the potatoes, they are done. Drain.
Meanwhile in a large bowl combine the remaining ingredients.
Slice the potatoes. Add them to the liquid. Gently fold. Refrigerate. Allow the flavors to marry for at least one hour. Adjust seasoning if necessary. Enjoy!
Best Potato Salad Ever w InstaBroth