1. Boil the potatoes (ideally a waxy salad variety) in their skins until tender, drain and peel while still warm.
2. Slice them thinly (3-4 mm) while warm and place in a bowl.
3. Chop the onion very finely and bring it to the boil with the beef broth.
4. Whisk the hot broth with the vinegar, mustard, sugar, salt and pepper and pour over the warm potatoes.
5. Toss gently, then add the oil and keep tossing until the salad is "juicy" and slightly creamy; leave at room temperature for 30 minutes.
6. Toss again before serving, adjust the seasoning and serve sprinkled with chives, alongside Wiener schnitzel.
Tip: The secret is warm potatoes and hot broth: the potatoes soak up the dressing and get their typical silky texture.
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