Bavarian Potato Salad

• 4-5 cups of peeled, 1/2 inch diced potatoes (waxy or Yukon gold)
• 1 small sweet onion, diced
• 1/4 cup malt white vinegar (I subbed a combo of white vinegar and white balsamic vinegar)
• 2 T water
• 3 T fine sugar (or caster sugar, if available)
• 1 t fine sea salt
• 1/4 t black pepper
• 1/2 cup chopped fresh dill (and parsley, if you like)
• 1-2 cups hot broth (veggie or chicken)
• 1/4 cup vegetable oil
• 2 T fresh lemon juice
• Optional: 1/4c of diced bread and butter pickles, sprinkle with paprika.

1. Boil potatoes in salted water until tender. Drain. In a bowl, place potatoes and pour the hot broth over (add in stages depending on the absorbency of the potatoes in order to make sure it doesn't get too soupy) and let the potatoes absorb the broth, about 5-10 mins.
2. Meanwhile, whisk together vinegar, oil, water, sugar, lemon juice, salt and pepper. Add to potatoes.. Gently stir in dill and onions. Taste and adjust if needing a little more salt, vinegar or sugar.
3. Cover and refrigerate at least an hour.

potatoes, sweet onion, ubc, t, t, salt, ubc, fresh dill, hot broth, ubc, t, bread

Taken from www.epicurious.com/recipes/member/views/bavarian-potato-salad-52380401 (may not work)