Austrian Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, quartered, & cut into ½-inch-thick slices (see note)
• 5" of an English cucumber, peeled and very thinly sliced
  
• 3 tbsps white wine vinegar, divided, plus more to taste
• ¼ cup olive oil
• 1 tbsp Dijon mustard
• ¾ cup minced red onion
  
• 2 tbsps minced fresh chives
• ½ cup chicken stock
• 2 tsps sugar
• Freshly ground white or black pepper
• Salt
  

Directions

Place sliced potatoes in a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until potatoes are tender, about 15 minutes.

Drain potatoes and transfer to a rimmed baking sheet. Immediately sprinkle with 2 tablespoons of vinegar and set aside to cool. When they are cool enough to handle, transfer potatoes to a large bowl.

Add remaining vinegar, olive oil, mustard, red onion, cucumber, chives, chicken stock, and sugar. Roughly stir and fold mixture so that the potatoes break down a little and it begins to thicken a little. Season to taste with more salt and pepper. Set aside to rest for at least 30 minutes and up to overnight. (If resting longer than 4 hours, cover bowl and transfer to refrigerator.) Stir again vigorously to thicken dressing; it should have a loose but not soupy consistency. If it's too thick, thin it out with a little extra water or chicken stock and re-season. Serve cold or at room temperature

Note: For the best flavor, store your potatoes in a bag in the refrigerator for 2 to 3 weeks before using them in this recipe, in order to allow natural sugars to build up. 

Source: www.seriouseats.com