Austrian-Style Potato Salad (Erdäpfelsalat)

2 pounds (1kg) Yukon Gold potatoes, peeled, quartered, and cut into ½-inch-thick slices, peels reserved separately (see note)

Kosher salt

3 tablespoons (45ml) white wine vinegar, divided, plus more to taste

¼ cup (60ml) extra-virgin olive oil

1 tablespoon (15ml) Dijon mustard

¾ cup (90g) minced red onion, from about 1 small onion

2 tablespoons minced fresh chives

½ cup (120ml) homemade or store-bought low-sodium chicken stock

2 teaspoons (about 10g) sugar

Freshly ground white or black pepper

Directions at seriouseats.com

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