Potato Salad without Mayonnaise (Viennese Style)

Finely chop the shallot. Wash the potatoes thoroughly and boil them in their skins in salted water until tender. Peel them while still hot, cut them into slices approximately 0.5 cm thick, and place them in a spacious bowl.

In a small saucepan, combine the beef broth, both types of vinegar (white wine and apple cider), salt, pepper, sugar, and chopped shallot. Bring the mixture to a boil and let it simmer for 15 seconds. Pour the hot dressing over the potatoes in the bowl and mix carefully.

After 10 minutes, add 75 ml of the sunflower oil and mix carefully again. Let the salad rest in the refrigerator for 3–4 hours, ideally overnight, for the flavors to meld.