Step 1

Place whole, peeled potatoes in a pot and cover with water. Bring the water to a boil over high heat. Reduce the heat and simmer the potatoes until just barely fork tender (10 - 15 min).

Step 2

Once the potatoes are cooked, drain them and let them cool slightly.

Step 3

While the potatoes are cooling, mix the hot beef broth, vinegar, mustard, sugar, salt, and white pepper together in a small saucepan. Bring the mixture to a simmer over medium low heat.

Step 4

By now, the potatoes should be cool enough to handle. Slice them into ¼ inch slices and place the sliced potatoes into a medium bowl. Add the onions and hot beef broth mixture. Mix well.

Step 5

Cover the bowl and let the potatoes stand for 1 hour to absorb the flavors.

Step 6

Once the potatoes have rested, add the oil and mix well.

Step 7

Serve immediately or refrigerate for 12-24 hours to let the flavors come together. Remove the potato salad from the refrigerator for at least 1 hour before serving to allow it to come to room temperature.