Recipe(tried): Chicken Annie's German Potato Salad

Chicken Annie's serves a Swabian style German potato salad. Recipe follows below. It's the easiest potato salad recipe you'll ever make. I describe it as pototoes marinated in vinegar and oil.

CHICKEN ANNIE'S GERMAN POTATO SALAD

2 lbs Yukon Gold potatoes, cleaned, peeled, and cut into bite sized cubes
1 1/2 teaspoon salt, divided use
1 cup minced fresh yellow onion
3/4 cup chicken or beef broth
1/4 cup white wine vinegar (or plain white vinegar)
3 tablespoons canola oil
1 teaspoon dried dill, or 1 tablespoon dried parsley
Pinch white sugar
Cracked black pepper, to taste
Dill or chopped fresh parsley (optional)

Cook diced potatoes in 4 or 5 quarts boiling water seasoned with 1 teaspoon of the salt. Cooking time varies depending upon the size of the dice. Make sure potatoes are fork tender but not crumbly.

Drain and rinse potatoes under cold running water until room temperature. Transfer to large bowl. Add minced onions.

In a separate medium sized bowl whisk broth, vinegar, oil, sugar, and the remaining 1/2 teaspoon salt.

Pour the dressing mixture over potatoes and onions. Season with cracked pepper and dill (or parsley). Add additional salt to taste. The dill or parsley adds a little color - the restaurant doesn't include either in their version.

Refrigerate covered for at least an hour or overnight before serving cold.