Viennese Potato Salad | Easy Mayonnaise-Free Side Dish

Wash the potatoes thoroughly, but do not peel them. Cook them until tender in salted, hot water (or even better, steam them), which will take approximately 25-30 minutes depending on their size. It's important to choose potatoes of similar size so they cook evenly.

Drain the cooked potatoes and let them rest uncovered for 10 minutes to allow excess water to evaporate and cool slightly. As soon as you can handle them, peel them and immediately cut them into slices about half a centimeter thick.

Heat the broth in a small saucepan until almost boiling, then add the oil and vinegar. Season with salt and pepper to taste. If you steamed the potatoes, add an extra large pinch of salt.