Kartoffelsalat I

Peel and cut the 4 large baking potatoes into even 1-inch cubes to ensure uniform cooking.

Place potatoes in a large pot of cold salted water and bring to a boil over high heat.

Reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 15-20 minutes, then drain in a colander.

While potatoes cook, whisk together the beef broth, wine vinegar, Dijon mustard, sugar, and grated onion in a medium bowl.

Slowly whisk the olive oil into the vinaigrette mixture until fully combined and emulsified.

Transfer warm drained potatoes to a large bowl and pour the warm vinaigrette over them while potatoes are still hot.

Gently fold the potatoes with the dressing until evenly coated, being careful not to break them apart.

Season with salt and pepper to taste, then sprinkle the minced tarragon, parsley, and sorrel over the top.

Allow the salad to cool to room temperature, then serve at room temperature or slightly chilled for best flavor.