German Potato Salad with Cucumbers

6 yukon gold potatoes, COOKED WHOLE, peeled and gently boiled in salted water until tender, strained, cooled

1 small white onion, small diced

3 tablespoons apple cider vinegar

2 English cucumbers, peeled, cut in half lengthwise then sliced thin

2 tablespoons sliced chives

3 tablespoons chopped dill

2 tablespoons chopped Italian parsley leaves

Dressing:

¼ cup chicken broth

1 tablespoon german mustard or dijon mustard

3 tablespoons olive oil

salt and pepper to taste

Peel the yukon gold potatoes. Keep potatoes whole and place in a pot of lightly salted water. Bring to a gentle boil, reduce to a simmer and cook until fork tender. Once tender, drain the potatoes. Transfer to a bowl and allow to cool a little. Cut the potatoes into large chunks.

Cook the onions in the apple cider vinegar until soft. When soft, strain the liquid from the onions and set aside. Transfer the cooked onions to a bowl with the potatoes, cucumbers and herbs. Combine the strained vinegar, chicken broth and mustard in a dish. Season with salt and pepper. You can use a whisk or an immersion blender to add the oil slowly to emulsify the dressing.

Combine the dressing with the potatoes.

Taste for seasoning.

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