2 Pound(s) Potatos
3/4 Cup(s) Hot Beef Stock (or a rich veggie broth)
1/2 Cup(s) Onion, finely chopped
1/4 Cup(s) Apple Cider Vinegar
1/4 Cup(s) Corn Oil
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Black Pepper
Boil potatos until tender. Allow to cool enough to slice about 1/8" thick. Add salt, pepper, onions, vinegar and oil. Pour hot broth over potatos. Mix together gently in order not to break up potatos. Let salad set at room temperature for at least 1 hour. Mix again just before serving. Garnish with chopped green onion tops.