Bavarian-Style Potato Salad

Wash the potatoes, place them in a pot, cover with water, and salt generously. Boil in their skins for 20–25 minutes, until a knife slides easily into the center.

Drain the water and let the potatoes sit for a few minutes until cool enough to handle but still warm. Peel them and cut into thin slices.

Dice the onion finely and slice the chives into thin rings; set aside to add later.

Heat the broth until hot, then mix it with the vinegar, mustard, sugar, salt, and black pepper. Pour in the oil and stir until you have a smooth dressing.

While the potatoes are still warm, gradually pour in the dressing, add the onion, and gently fold with a spatula so the slices don't break.

Let the salad rest for 3 hours, stirring gently from time to time so the potatoes absorb the broth dressing evenly.

Before serving, taste and adjust with salt or black pepper if needed, then sprinkle with chives.