Potatoes:

Cup of Yum
1. Boil: Scrub and place them in a large pot. Cover them with cold water, add salt generously, bring them to a boil, and cook them until fork-tender, about 20 minutes, but it really depends on their size; please check. 2 lb/ 1 kg waxy potatoes + 1 teaspoon salt
2. Peel and slice: Drain them well and leave them for about 5 minutes to cool down slightly. Peel them while they are still hot. Slice them and place them in a large bowl.
3. Remove and keep a few slices (3-4) of the cooked potatoes in another small bowl; you will need them to make the dressing.

Pickles:

1. Slice them finely and add them to the bowl. 5-8 pickles/gherkins, depending on their size

Dressing:

1. Cook onion: While the potatoes are cooking, finely chop the red onion. Place the diced onion in a small pan, add the broth, and cook until the onions are soft; it will take a couple of minutes. 1 small onion + 1 cup/ 250 ml beef broth
2. Add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Finally, add the reserved handful of sliced potatoes and blend with an immersion blender. 2 tablespoon white wine vinegar + 1 teaspoon mustard + pinch of sugar + 3-4 slices cooked potatoes
3. Combine: Slowly pour the warm dressing over the hot potatoes, mixing very gently and taking care not to break the slices.

Marinate:

1. Leave the potato salad to cool and marinate at room temperature for one or two hours. The potatoes will absorb the broth.
2. Add the oil and stir gently to combine. 4 tablespoon oil
3. Chop the chives and add them to the salad before serving. Taste and adjust the flavor with more vinegar, oil, salt, and pepper, if necessary. small bunch of chives + 1 tablespoon vinegar (or more) + oil, salt and pepper to taste