No Mayo Potato Salad

½ medium white onion, diced finely freshly ground black pepper to taste 1 oz. white wine vinegar ¼ oz. low sodium tamari 1½ oz. vegetable broth 1 tbsp course ground brown mustard ½ oz. flax seed or other salad oil
3 medium red potatoes, ½ inch diced
½ stalk celery, finely diced
3 to 4 sprigs fresh parsley leaves, chopped, stems discarded (or add to stock)

In a mixing bowl, combine the onion and black pepper. With a wide spoon, mash the onions to slightly macerate and release their juices. Add the vinegar, tamari, mustard, vegetable broth and oil and set aside. In a steamer, steam the potatoes until they are soft. Immediately transfer the hot potatoes into the bowl with the onion mixture and blend well. Add the celery and parsley. Mix one more time and let cool. Refrigerate before serving.