This Bavarian style potato salad is naturally vegan, Whole30, easy to make and requires only a handful of ingredients! It's super fresh and great for summer!
Add potatoes to a pressure cooker with enough water and cook on High for 15 minutes. Slow-release steam and let potatoes cool off until they're cool enough to handle (took me about 45 minutes).
Peel the potatoes and cut them into pieces. I like to cut them in half lengthwise and then into smaller pieces. Add the potato pieces to a bowl.
Cut gherkins into small cubes and add to the bowl as well.
For the dressing, mix together olive oil, cider vinegar, Dijon mustard, and pickle juice. Mix well and add to the potoates.
Mix broth cube and boiling water in a cup or small bowl and stir until dissolved. Pour over the potatoes in the bowl.
Mix everything together well and let sit for at least 30 minutes for the flavors to develop but not in the fridge! (This is very important because you don't want the potato salad to be fridge cold). Enjoy!