Munich-style potato salad

Ingredients for 4 servings:

• 600 g potatoes, mostly waxy
• 1 m.-sized onion(s)
• 6 tbsp vinegar (red wine vinegar)
• 3 tbsp oil (sunflower oil)
• 1 salt
• 1 pepper
• 1 bunch of chives
• 250 ml meat broth, warm, alternatively stock cubes
• ½ lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes, peel them, and cut them into slices approximately 3 x 1.5 cm. Add the onion, salt, pepper, and vinegar and stir through. Since potatoes absorb the flavor of the spices differently, add the spices slowly, tasting as you go. The mixture should now have a decent taste. Then mix in the oil. Stir in the hot broth a little at a time until a slightly slippery, creamy mixture forms. Let the potato salad rest in a warm place for 15 minutes. Season again to taste, adding more broth and spices if necessary. It should have a slippery, creamy consistency (in Bavarian: batzige). Just before serving, stir in the finely chopped chives and lemon juice. Potato salad should be served lukewarm.