For the potato salad, let the cooked potatoes cool briefly, peel and cut into not too thin slices. Mix vinegar with oil, beef broth, mustard, salt, pepper and blanched onions to a dressing.
Mix the marinade with the sliced, preferably still warm potatoes and season the potato salad to taste.
Preparation Tip:
If you think one potato salad tastes like another, you should taste your way through the following variations:
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