Grammy's German Potato Salad

Recipe View 15 mins Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are just tender when pierced with a fork, approximately 12-15 minutes. Drain the potatoes thoroughly in a colander.

Recipe View 2 mins Transfer the drained potatoes to a large mixing bowl. Add the finely chopped onion to the bowl with the potatoes and gently stir to combine.

Recipe View 3 mins In a separate small bowl, whisk together the sugar, dry mustard powder, and salt. Add just enough of the cider vinegar (about 1 tablespoon) to the sugar mixture to form a thick paste. Season with freshly ground black pepper.

Recipe View 2 mins In a separate medium bowl, whisk together the remaining cider vinegar (about 3 tablespoons) and vegetable oil until the mixture is smooth and slightly emulsified. Slowly drizzle the vinegar-oil dressing into the bowl with the mustard paste, whisking constantly to create a smooth and creamy dressing.

Recipe View 2 mins Pour the dressing over the warm potato and onion mixture in the large bowl. Gently toss to coat the potatoes and onions evenly with the dressing. Be careful not to mash the potatoes.

Recipe View 15 mins Cover the bowl tightly with plastic wrap or a lid and allow the salad to cool slightly at room temperature for at least 10-15 minutes to allow the flavors to meld. Serve warm or at room temperature.