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A classic German-style potato salad made with tender waxy potatoes, warm vegetable broth, mustard, vinegar, and onions. The potatoes absorb the savory dressing while still keeping their shape, creating a glossy, deeply seasoned side dish that is excellent warm or at room temperature.
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Warm potatoes absorb the seasoned broth dressing like a sponge, while vinegar and mustard keep the salad lively and balanced. A short resting period lets the onions soften and the flavors settle without making the potatoes heavy.
Refrigerate in a covered container for up to 3 days. Let the salad stand at room temperature for 20 minutes before serving so the dressing loosens and the flavors become more expressive.
Serve at room temperature, or warm gently in a covered skillet over low heat with 1 to 2 tablespoons of water or broth. Do not boil, or the potatoes may break apart.
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