Potato salad like from the butcher

Ingredients for 4 servings:

• 750 g potatoes
• 1 onion(s)
• 3 tbsp vinegar (white wine vinegar or balsamic vinegar, 5% acidity!)
• 4 tbsp instant meat broth
• 1 tbsp mustard, medium hot
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp butter
• lots of oil

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Boil the potatoes, but pierce them lightly first. Peel while still warm and let cool. Then, using a grater, slice them thinly into a sealable salad bowl. Peel the onion and dice as finely as possible. Prepare the meat broth with hot water according to the instructions on the jar and season to taste. Mix with white wine vinegar (only this gives the right flavor; regular vinegar will make the salad too strong) and mustard. Season to taste with salt and not too much pepper – if you like, add a dash of Maggi. Add the diced onions to the hot broth (this will allow them to cook gently) and pour the broth over the potato slices. Cover the bowl and turn it over several times (never stir!). Once the potatoes have absorbed the broth (takes about 1.5 – 2 hours), add enough oil so that the salad looks moist but isn’t swimming in it. Replace the lid, turn the bowl over, and serve. Tips: If you like, you can garnish the salad with hard-boiled eggs and chives. The choice of potatoes is also very important; real (waxy) salad potatoes from the farmer’s market or early potatoes taste best. In my opinion, floury potatoes, or even mostly waxy potatoes, are not suitable for potato salad if you want the slices to look nice and not overcooked.