Viennese potato salad

Variations on potato salad, this time in the Viennese version.

Ingredients:

• 500g / 17,6 oz potatoes
  
• 200ml / 7 (fl.oz) / 0,8 cup hot broth
• 1 ks red onion
• 1 tbsp wine vinegar
• 1 tbsp vegetable oil
• Chive
• Salt

Recipe steps:

1. Clean the potatoes and cook them whole in the skin. Keep a close eye on the cooking process - potatoes should remain firm.
2. While the potatoes are cooking, prepare the other ingredients. Chop the chives into small pieces. Thanks to the chives, the salad refreshes them and looks lovely fresh.
3. Cut the onions into rounds. Spoon the onion with the wine vinegar. The best is estragon, but you can also use plain brown. Salt it and mix. Then add a tablespoon of oil and season with salt.
4. Peel the cooked potatoes and cut them into rounds 1 cm wide when still hot. Don't worry and process some more hot potatoes. The sooner you process them and pour in the broth, the better they absorb it.
5. Finally, add the chopped chives, season the salad with salt (pepper can be added to taste). The better the ingredients you use, the better the result will be.
6. Serve the salad still lukewarm. But if you quickly store it in the fridge and eat it the following day, it will be just as good. Leave it at room temperature for half an hour before serving.