Potato Salad | Erdäpfelsalat | Original Austrian Recipe

Boil potatoes in salted water until tender, about 20 minutes.

Drain potatoes and let cool slightly before peeling.

Slice potatoes into thin rounds and place in a large bowl.

Finely chop onion and add to the bowl with potatoes.

In a small saucepan, heat vegetable broth until simmering.

Whisk together white wine vinegar, mustard, olive oil, salt, and pepper in a separate bowl.

Pour the warm vegetable broth over the potatoes and onions.

Add the vinegar dressing to the potato mixture and gently toss to combine.

Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.

Chop chives and parsley, then sprinkle over the salad before serving.

Cook bacon until crispy, then crumble and add to the salad.

Slice hard-boiled eggs and arrange on top of the salad before serving.

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