24 ounces (1 1/2 pounds) petite gold potatoes, scrubbed
1/2 cup vegetable broth
1/2 cup diced yellow onion
3 TBSP apple cider vinegar
salt & freshly ground pepper
2 TBSP peanut oil (or other neutral flavored oil)
1 TBSP freshly chopped chives
DIRECTIONS
Add the potatoes to a large pot and cover with water. Add 1/4 tsp of salt to the water and bring to a boil over medium-high heat. Boil the potatoes until just tender.
Drain the potatoes and allow to cool. When the potatoes are cool enough to handle, gently peel off the skins and cut them into slices roughly 1/4-inch thick. Place the sliced potatoes in a large bowl and set aside.
Heat the vegetable broth in a small saucepan over medium heat until warmed but not hot.
Pour the warm broth over the potatoes then add the diced onion, vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground pepper to the bowl and gently stir to combine. Cover the bowl and allow to sit at room temperature for 1 hour.
After an hour take the lid off the bowl and using a slotted spoon transfer the potatoes to a large serving bowl. Gently stir in the oil then season with salt & pepper to taste. Sprinkle the chives on top.
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