Viennese potato salad

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.

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.

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 steamed the potatoes, add an extra large pinch of salt.