1 3/4 pounds yukon gold potatoes, peeled and diced
2 cups chicken stock
3 tablespoons vegetable oil
3 tablespoons apple cider vinegar
2 green onions, finely sliced
salt and pepper
Bring the potatoes and stock up to a full simmer in a medium saucepot, uncovered, over medium high heat and continue to simmer, stirring occasionally, until the potatoes are fork tender, 12 to 15 minutes. Most of the stock will be absorbed, but if there is excess liquid, drain it away (it can be reserved and chilled to add to a soup or stew).
Transfer the potatoes to a shallow dish (so that it cools quickly) and stir in the oil and vinegar. Don’t worry if the potatoes break down and the mixture seems almost runny – once chilled, it will thicken up. One cooled to room temperature, stir in the green onions and season to taste.
The potato salad can be served at room temperature or chilled.