European potato salad is made with a cooked dressing, usually a tangy one made with vinegar. (A German potato salad is a European potato salad, usually made with bacon.)
2 to 2 1/2 pounds waxy new potatoes, trimmed
1/4 cup red wine vinegar
1 medium onion, finely diced
1/2 red bell pepper, diced
2/3 cup beef stock
2 tablespoons prepared mustard
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup vegetable oil
- Boil the new potatoes until tender yet firm. Set aside.
- Mix the vinegar and beef stock in a small saucepan. Add the diced onion and bell pepper. Bring the mixture to a boil.
- Stir in the mustard, salt, pepper, sugar, and oil until the sugar is dissolved. Pour the dressing over the potato slices and toss.
- Refrigerate for at least one hour before serving. Garnish with parsley.