- 1 pound small fingerling potatoes, washed
- 2 sprigs fresh thyme
- 2½ tablespoons kosher salt
- 1 small yellow onion, finely chopped
- 3 tablespoons sugar
- ½ teaspoon freshly ground black pepper
- 1 cup white wine vinegar
- ¼ cup canola, safflower oil, or peanut oil
- ½ cup chicken broth or vegetable broth
- 1 tablespoon finely chopped fresh parsley leaves or chives
- In a large saucepan, combine the potatoes, thyme sprigs, and 2 tablespoons of the salt.
- Add enough cold water to cover completely.
- Bring to a boil over high heat.
- Reduce the heat to maintain a simmer and cook until the potatoes are just tender enough to be pierced easily with a skewer or the tip of a sharp knife, about 10 minutes.
- Drain the potatoes.
- While they are still hot, peel them. As each potato is peeled, cut it crosswise into ¼-inch slices
- Add to the hot potato slices the onion, remaining salt, sugar, pepper, vinegar, and oil.
- Stir gently but thoroughly with a large spoon to combine the ingredients.
- Before serving, heat the broth in a large saute pan over medium-high heat.
- Add the potato salad and stir it gently just until the potatoes are thoroughly heated.
- Garnish with parsley or chives and serve immediately.
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