• Cook jacket potatoes for 15-20 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing.
• Drain the cooked potatoes and let them cool down a bit for 15 minutes. Peel the skin off and slice them into half cm wide slices.
• Chop the onions.

Prepare your dressing

• Heat up your broth in a small pot. When it starts to boil, turn the heat off, and add the onions, as well as white wine vinegar, sugar, mustard, salt and pepper.
• Pour the dressing over the potatoes and let it rest in the fridge for at least 1 hour.
• Before serving add the oil and mix the salad well.
• Correct the seasoning. Add nutmeg if you like!