Swabian-Style German Potato Salad

Begin by submerging potatoes into a substantial container filled with salted water; initiate heating until the mixture reaches a rolling boil. Gradually decrease the heat to a moderate level and maintain a gentle simmer until the potatoes become tender, approximately 20 minutes. Remove from heat; permit the potatoes to cool slightly before proceeding.

Next, separate the cooked potatoes from their liquid and set them aside. Peel the potatoes using a sharp tool and slice them into thin, uniform pieces.

Combine the sliced potatoes with finely chopped onions in a large bowl; stir until they are evenly distributed. Add a dash of mustard, a pinch of salt, and a few grinds of black pepper to the mixture.

In a separate, smaller container, bring vegetable stock to a rolling boil; carefully pour it over the potato mixture, stirring until everything is well combined. Introduce a splash of vinegar into the mixture and allow it to rest for 10 minutes, permitting the flavors to meld together.

Finally, stir in a small amount of vegetable oil into the mixture; if desired, add an additional pinch of salt and a few grinds of black pepper to taste.