Viennese Potato Salad

INSTRUCTIONS

• 1
  Thoroughly wash the potatoes, but do not peel them, and cook them in salted hot water or, even better, steam them until soft. This will take about 25-30 minutes depending on their size. Always cook potatoes of the same size, otherwise some will overcook before others are soft enough.
• 2
  Drain the cooked potatoes or remove them from the steam bath and let them rest uncovered for 10 minutes to allow the remaining water to evaporate and cool slightly. Once you can handle them, peel them and immediately slice them with a knife into slices less than half a centimeter thick.
• 3
  Heat the broth in a small saucepan almost to a boil and add the oil and vinegar. Salt it to taste, it should be as salty as you like, and pepper it to your preference. If you steamed the potatoes, add one more large pinch of salt.
• 4
  While still warm, pour the hot seasoned broth over the sliced potatoes and gently mix several times with a large spoon from the bottom up. After about 10 to 20 movements with the spoon, the dressing will partially absorb and the rest will start to thicken due to the starch from the potatoes; this is exactly the consistency you are aiming for.
• 5
  Chop the onion or pickles into small pieces or thin slices and add to the potatoes. Mix one last time, then let rest for 15-20 minutes at room temperature.
• 6
  Before serving, taste the salad again and, if necessary, add more salt. Waiting potatoes can absorb a lot of salt, which may then be lacking.