Light Summer Potato Salad - Leichter Kartoffelsalat - cooking recipe

Ingredients

6 medium potatoes (boiling potatoes, waxy like yukons or red)
1 medium onion, finely diced
2/3 cup vegetable stock
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons mustard (ideally Dusseldorf style or hot)
1/2 - 1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 -2 tablespoon fresh chives, chopped

Preparation

Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.