Boil the potatoes whole with skins on in salted water for 15 to 20 minutes until fork-tender but still firm. Drain and let them cool just enough to handle.
2 lbs waxy potatoes, salt
Peel the warm potatoes and slice them ¼ inch thick into a mixing bowl. Keep them warm to help absorb the dressing better.
2 lbs waxy potatoes
Heat vegetable broth, apple cider vinegar, mustard, sugar, sunflower oil, salt, and black pepper in a small pot over medium heat until it reaches about 120°F. Whisk to dissolve sugar and emulsify mustard. The dressing should be warm but not boiling.
¾ cup vegetable broth, ¼ cup apple cider vinegar, 3 tbsp sunflower oil, 1 tbsp mustard, 1 tsp sugar, salt, black pepper
Pour the hot dressing over the sliced potatoes and add the thinly sliced onion. Toss gently with a spatula to coat all slices without breaking them apart.
1 medium yellow or white onion
Let the salad rest at room temperature for 30 minutes before serving to allow flavors to meld and the onion bite to mellow. Garnish with fresh parsley and adjust seasoning before serving.
fresh parsley, salt, black pepper
