Cook the potatoes as usual and let them cool down. Peel the potatoes and cut them into slices, season the whole thing between the layers with salt, pepper, parsley and, if you like, caraway seeds.
Then pour a little of the meat / vegetable stock over it and wait until the potatoes have absorbed the stock. Again and again from the broth until the potatoes no longer absorb anything, unfortunately this can take time depending on the potatoes.
Then add the finely chopped onions, sometimes a little garlic, and a dash of vinegar. When the salad is almost ready add a little more oil, I like to use olive oil, and the potato salad is ready.
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