Erdäpfelsalat

Boil potatoes in their skins until just tender, then drain.

While still warm, peel the boiled potatoes and slice thinly into a bowl.

Bring vegetable stock to a boil with onion, wine vinegar, dijon mustard, salt and black pepper.

Pour hot dressing over sliced potatoes, add sunflower oil and toss gently. Leave 15 minutes, tossing now and then, until the salad turns creamy.

Fold chives into the potato salad and serve at room temperature.