German Potato Salad

• 2-3 Lbs. Organic Red Potatoes - Produce
• 1-2 Cascadian Farms Dill Pickles - Aisle 3
• Hain Sea Salt - Aisle 2
• Bella Terra Red Wine Vinegar - Aisle 3
• Celifiber Vegetable Bouillon - Aisle 2
• Simpky Organic Black Pepper - Aisle 2
• Bionaturae Extra Virgin Olive Oil - Aisle 3

Boil washed and unpeeled potatoes. Drain water when potatoes are tender when pricked with a fork. Cut into cubes and place in a large bowl. Add one or two chopped dill pickles, plus sea salt and black pepper (to taste), and toss. Add 2-3 tbsp. of red wine vinegar and toss. Add 2-3 tbsp. of extra virgin olive oil and toss again. Pour 1 cup of vegetable bouillon over salad and toss as well. This salad should still be hot or warm if served within 30 minutes.