Viennese potato salad

INSTRUCTIONS

• 1
  Wash the potatoes thoroughly, but do not peel them, and cook them in salted hot water or, even better, steam them until tender. This will take approximately 25-30 minutes depending on their size. Always cook potatoes of the same size, otherwise some will overcook before others have a chance to soften.
• 2
  Drain the cooked potatoes or remove them from the steam bath and let them rest uncovered for 10 minutes to allow any remaining water to evaporate and to cool down slightly. Once you can handle them, peel them and immediately slice them with a knife into pieces 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 your desired taste, and pepper it as you like. If you cooked the potatoes by steaming, add an extra large pinch of salt.
• 4
  While still warm, pour the hot seasoned broth over the sliced potatoes and carefully stir several times with a large spoon, lifting from the bottom. After about 10 to 20 stirs, the dressing will be partially absorbed, and the rest will begin 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 them to the potatoes. Stir one last time, then let rest for 15-20 minutes at room temperature.
• 6
  Before serving, taste the salad again and add more salt if needed. Resting potatoes can absorb a lot of salt, which might then be lacking.