Uri's Potato Salad "Vegetable Corner View"

The first time I had German potato salad I wasn't completely sold.  I had grown up eating potato salad with mayo and oil and vinegar seemed so strange.  Today I love it and am glad there is no mayo because it makes it easy transport and be outside without giving anyone food poisoning.  On Saturday, we went to a children's celebration day at the church in Kaiserlautern.  The boys had fun Geo caching despite that they didn't find anything. 

Uri's Potato Salad
500 grams of potatoes
250 ml of chicken broth or vegetable broth
3 EL if vinegar
2-3 EL oil
1 onion
Salt and Pepper
I pinch of sugar

Boil potatoes until soft then peel the skins off an let cool down.  Then cut in half and slice.  Cut the piece into smaller quarter moon sizes.  Add oil, vinegar, broth, and salt and pepper to taste.  Then add the diced onion and let the pieces marry.  Add a pinch of sugar if the vinegar is too strong.  Enjoy!  It is a perfect summer time picnic dish.  You can also add a little bacon or a little parsley.  However, this recipe seems to be the traditional German recipe from what I have seen around at restaurants.