German Potato Salad

Name: German Potato Salad
Ingredients: 3.5 pounds red bliss potatoes or Yukon gold potatoes; 0.75 cups canola oil; 0.5 cups seasoned rice vinegar (if using unseasoned rice vinegar that does not contain sugar, add 1 1/2 teaspoons sugar); 1 medium red onion, thinly sliced; 1 teaspoon salt, or to taste; 1 teaspoon freshly ground black pepper; 0.5 cups chopped parsley; 1 teaspoon smoked Spanish paprika

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Ingredients

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3.5 pounds red bliss potatoes or Yukon gold potatoes0.75 cups canola oil0.5 cups seasoned rice vinegar (if using unseasoned rice vinegar that does not contain sugar, add 1 1/2 teaspoons sugar)1 medium red onion, thinly sliced1 teaspoon salt, or to taste1 teaspoon freshly ground black pepper0.5 cups chopped parsley1 teaspoon smoked Spanish paprika

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Instructions

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Step 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. Drain the potatoes in a colander and peel while they are as hot as you can handle. Cut one-third of them into 1/2-inch-thick slices directly into a large resealable food storage container. Drizzle one-third of the oil over them, then one-third of the vinegar. Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice. Sprinkle the salad with the paprika. Cool to room temperature, then cover and refrigerate at least overnight.

Step 2

Turn the container over for several hours so the juices permeate the potatoes. When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.