Cook the potatoes in their skins until tender. In the meantime, remove the skin from the onion and finely dice it. Place in a saucepan with the beef broth and wine vinegar and bring to the boil. This preparation step is important so that the onions soften a little bit. Set the onions aside in the clear soup to cool. Remove the skins from the cooked, peeled potatoes and cool to hand heat. Rinse the chives and cut into fine rolls. Cut or slice the cooled potatoes into thin slices. Add pepper, salt, sugar and oil. Pour the lukewarm meat broth marinade over the seasoned potato slices. Now mix the potato salad carefully and let it rest for a little while. Sprinkle with chives and bring to the table.
Fork the larger ones in raw state. The potatoes then cook evenly.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.