German Potato Salad (Vegetarian)

1. 1

   In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.

2. 2

   Drain the potatoes in a colander and peel while they are as hot as you can handle.

3. 3

   Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.

4. 4

   Drizzle one-third of the oil over them, then one-third of the vinegar.

5. 5

   Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.

6. 6

   Sprinkle the salad with the paprika.

7. 7

   Cool to room temperature, then cover and refrigerate at least overnight.

8. 8

   Turn the container over for several hours so the juices permeate the potatoes.

9. 9

   When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.