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Ingredients1 h servings 298
Original recipe yields 6 servings
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
- Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.
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- Cook's Note:
- You can also add some pickle slices and a dash of pickle juice to the potato salad if you like
Per Serving: 298 calories; 4.9 58.3 6.8 0 122 Full nutrition
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