Coburg Potato Salad

2 1/2 pounds boiling potatoes
(such as red new potatoes, that will hold their shape when cooked)
1 cup hot brown stock [or beef broth]
2/3 cup minced onion
1/4 cup vegetable oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/3 cup snipped fresh chives
Minced fresh parsley

In a large saucepan combine the potatoes with enough salted cold water to cover them by 2 inches, bring the water to a boil and simmer the potatoes, covered, for 20 to 25 minutes, or until they are just tender. Drain the potatoes, return them to the pan, and steam them, covered, over moderate heat, shaking the pan for 1 minute or until they are dry. Let the potatoes cool until they can be handled, peel them, and slice them thin.
In a heatproof bowl combine the stock or beef broth, onion, vegetable oil, wine vinegar, and salt and pepper to taste. In a large heatproof salad bowl put the potatoes, pour the dressing over them, and toss salad gently. Sprinkle salad with 1/3 cup snipped fresh chives and some fresh minced parsley.

Serves 4.