Potato Salad Erdäpfelsalat Austrian-Style

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kmils

We're all familiar with American and German potato salads, but less so with their Austrian counterpart, a lighter, brighter version of the dish that's simultaneously more refreshing (there's no mayonnaise in it, and relatively little fat overall) and deeper in flavor, thanks to the incorporation of chicken broth and the savoriness it brings. It's flavored with onions, vinegar, and mustard (sometimes with a bit of chopped gherkin), and bound together in a light sauce that gains its creaminess solely from the natural starch found in the potatoes.
The Austrian-style potato salad recipe I developed for Cook's Illustrated in 2008 (paywall) was certainly delicious, I can tell you that, and I'd done enough research on how Austrians make their erdäpfelsalat* to know that I'd gotten the basics right—sliced yellow potatoes, onions, and a splash of chicken broth—but it was still an interpretation based on hearsay.

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

2 tablespoons (6g) 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

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