Mayonnaise-free potato salad | Easy Viennese recipe

Finely chop the shallots.

Thoroughly clean the potatoes, then boil them in their skins in salted water until tender. While still warm, peel them, cut into 0.5 cm thick slices, and place in a bowl.

Pour the broth and two-thirds of the white wine vinegar (30 ml) into a small saucepan, add salt, pepper, powdered sugar, and the shallots. Bring to a boil, cook for 15 seconds, then pour hot over the potatoes. Gently mix.