Rheinischer Kartoffelsalat (Rhenish Potato Salad)

Wash potatoes thoroughly and boil them in their skins in salted water until tender (approx. 15-20 minutes depending on size). Drain and let them cool slightly until they can be handled.

While potatoes are still warm, peel them and slice into 0.5 cm thick rounds. Place the sliced potatoes in a large bowl. Finely dice the red onion and add to the potatoes.

In a separate small bowl, whisk together the vegetable broth (warmed slightly), white wine vinegar, Dijon mustard, sunflower oil, salt, and pepper to create the dressing.

Pour the warm dressing over the warm potatoes and onion. Gently toss to combine, ensuring all potatoes are coated. Stir in freshly chopped chives. Let the salad rest for at least 30 minutes for flavors to meld, or longer. Serve warm or at room temperature.