Viennese Potato Salad

Wash the potatoes, place them in a pot, cover with water and boil in their skins for 25–30 minutes, until a knife slides easily into the center.

Drain the water and let the potatoes cool slightly, but peel them while still warm, then slice thinly, about 2–3 mm thick.

Heat the beef broth almost to a boil. Add the finely chopped red onion, vinegar, tarragon mustard, sugar, salt and black pepper; warm through for 1–2 minutes, without boiling.

Pour the hot dressing over the warm potatoes and gently fold together with a spatula so the slices don't break apart and the salad turns slightly creamy.

Cover the bowl and let the salad sit at room temperature for 20–30 minutes, so the potatoes soak up the dressing.

Before serving, drizzle with vegetable oil, gently toss once more and sprinkle with finely chopped chives.