Swabian Potato Salad

Scrub potatoes clean and boil them whole in salted water for 15-20 minutes until a knife slides through with slight resistance. Drain immediately.

Let potatoes cool for 5 minutes—just until you can handle them without burning your hands. Peel while still very warm.

Slice potatoes into 5 mm rounds and transfer to a large bowl. Dice the onion finely and add it to the potatoes.

Heat the broth in a small pot until steaming. Remove from heat and whisk in the vinegar, oil, salt, and pepper.

Pour the hot dressing over the warm potatoes. Toss gently with a spatula, turning every slice to coat. The liquid should mostly absorb within 2-3 minutes.

Chop the chives and fold them in. Let the salad rest uncovered at room temperature for at least 30 minutes before serving. Serve warm or at room temperature.