Swabian Potato Salad with Warm Vinegar Dressing

Ingredients

• 2 lb waxy potatoes
• 1 cup hot beef broth
• 1 small onion, finely diced
• 3 tbsp white wine vinegar
• 1 tbsp medium mustard
• 3 tbsp neutral oil
• 3 tbsp chopped chives
• Salt and black pepper

Method

1. Boil the potatoes whole in their skins in salted water until a knife slips in with slight resistance, 20–25 minutes. Whole and skin-on keeps them from waterlogging.
2. Peel them while they are almost too hot to hold and slice into ⅛-inch coins straight into a wide bowl.
3. Whisk the hot broth with the onion, vinegar, mustard, 1 tsp salt, and pepper, and pour it over the warm potatoes at once. Warm potatoes drink dressing; cold ones just wear it.
4. Fold gently, then leave 30 minutes. The salad will look soupy and will not stay that way — the potatoes absorb almost all of it.
5. Stir in the oil and chives, taste for salt and acid, and serve at room temperature. Some starch smearing off the potatoes is exactly right; it is what makes the dressing creamy without cream.