2 pounds small Yukon Gold (or yellow) potatoes
1 1/2 teaspoons salt, DIVIDED, plus more to taste
3/4 cup good-quality beef broth (or homemade beef stock), heated until very warm
1 cup minced yellow onion
1/4 cup white wine vinegar
Freshly ground black pepper
3 tablespoons vegetable oil (such as sunflower or canola)
Finely chopped fresh parsley
Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.
Notes
I like to use small Yukon Gold potatoes for this recipe (but not new potatoes, since it takes longer to peel a bunch of tiny potatoes). If I can't find Yukon Gold, I use regular yellow potatoes.
The potatoes should be boiled until tender when pierced with a fork but not crumbling and falling apart.
Beef broth/homemade beef stock is preferred, but you may use chicken broth (or homemade chicken stock) if you wish.
1 1/2 teaspoons salt, DIVIDED, plus more to taste
3/4 cup good-quality beef broth (or homemade beef stock), heated until very warm
1 cup minced yellow onion
1/4 cup white wine vinegar
Freshly ground black pepper
3 tablespoons vegetable oil (such as sunflower or canola)
Finely chopped fresh parsley
Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.
Notes
I like to use small Yukon Gold potatoes for this recipe (but not new potatoes, since it takes longer to peel a bunch of tiny potatoes). If I can't find Yukon Gold, I use regular yellow potatoes.
The potatoes should be boiled until tender when pierced with a fork but not crumbling and falling apart.
Beef broth/homemade beef stock is preferred, but you may use chicken broth (or homemade chicken stock) if you wish.
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