Viennese Potato Salad

Wash the potatoes thoroughly, but do not peel them. Boil them in hot salted water or, even better, steam them until tender (approximately 25-30 minutes, depending on size). It is important to use potatoes of similar size for even cooking.

Drain the potatoes and let them rest uncovered for 10 minutes to evaporate excess water. While still warm, peel them and slice them about half a centimeter thick.

Heat the beef broth in a small saucepan until almost boiling. Add the oil, vinegar, salt, and pepper. Taste the dressing; it should be well seasoned, as the potatoes will absorb a lot of salt.