I prepare it with steaks and fish: real Viennese potato salad with hot broth

Wash the whole potatoes thoroughly with their skins, place them in a pot of salted water and boil them for about 30 minutes.
After half an hour, check the potatoes for doneness with a fork. If they sink easily, remove them from the heat.
Drain the hot water and run the potatoes under cold water for a few minutes. Let them cool just enough to hold in your hand, then peel them.
While the potatoes are cooking, peel the onion and cut it into small pieces.
Preparation of the marinade: pour 300ml of hot beef stock into a large bowl, add the mustard and mix well.
Add the vinegar, oil and chopped onion to this mixture.
Cut the peeled potatoes into slices and immediately throw them into the prepared marinade, while still hot.
Finally, salt everything together, season with ground black pepper and mix the salad carefully one last time.
Line the bowl with cling film and let it sit for at least 20 to 30 minutes so that the potatoes can absorb all the flavors.

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