This potato salad is a nice change from the version which uses mayonnaise.
2 lbs Yukon gold potatoes
2 tsp butter
1 medium sweet onion, chopped ( about 1 1/2 cups)
1 cup strong chicken broth
1/4 cup white vinegar
2 tsp hot mustard
2 tbsp chopped fresh chives
salt and freshly ground black pepper to taste
Boil the potatoes in salted water until they are done; about 15-20 minutes. Let them cool a bit, then slice them into a bowl.
Melt the butter in a skillet and add the onion. Saute for about 5 minutes or until the onion has softened. Add the broth and cook for another 5-6 minutes. Remove from heat.
German hot mustard
Can be served warm or cold.