Potato Salad

Wash the potatoes and cook for about 20 minutes until almost done.

Meanwhile, peel and finely chop the onion. Bring diced onion to a boil in a saucepan with the beef broth.

Add vinegar, mustard, pepper and salt to soup and mix. Whisk in oil vigorously until a thick emulsion forms.

Drain the potatoes and let cool slightly.

Then peel and slice the potatoes and mix them in a bowl with the hot dressing.

Let stand for at least half an hour.

Preparation Tip:

The potato salad tastes better, the longer eh can pull.

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