Texas Gold Potato Salad

 

• 5 Ibs. Yukon Gold potatoes
• 2 cucumbers thinly sliced
• 2 small red onion thinly sliced
• Fresh chopped cilantro to taste

Dressing:

• 2/3 cup apple cider vinegar
• 2 tbsp pickle juice
• ¼ cup olive oil
• 2 tsp mustard
• 2 tsp smoked paprika
• 2 tsp honey
• ¾ cup warm vegetable broth
• Salt & black pepper

1. Boil the potatoes: Cook them until fork-tender, then peel (if desired) and slice them into rounds while they are still warm. Warm potatoes absorb the dressing much better!
2. Prep the veggies: Thinly slice the cucumber and the red onion.
3. Make the dressing: In a small bowl or measuring cup, whisk the warm vegetable broth with the vinegar and other ingredients, except the cilantro.
4. Marinate: Pour the warm dressing mixture directly over the sliced potatoes and let them soak for about 5 to 10 minutes.
5. Assemble: Gently fold in the sliced cucumber, onion, and your fresh cilantro.
6. Rest and serve: Toss everything together gently so the potatoes don't break apart. Let the salad rest for at least 20-30 minutes at room temperature so the flavors marry before serving.