Peel the potatoes, cut them in half the long way, and slice them into ¼ inch slices.
Put them into a pot of cold water. Turn the heat to medium-high and bring to a boil.
Add some salt to the pot. Not more than a Tablespoon.
Cook the potatoes for 5-8 minutes once the water comes to a boil, or until fork tender. Don't overcook, or the potatoes will fall apart when mixed with the dressing.
While the potatoes cook. add the diced red onion to the white wine vinegar in a medium sized serving bowl. Let these sit together for a minute. The vinegar will make the onion less sharp.
Add the rest of the dressing ingredients, except for the chives (olive oil, vegetable stock, Dijon mustard, salt, pepper, sugar). You will add the chives right before serving so they stay green.
Whisk the dressing together.
When the potatoes are fork-tender, drain them well, pour them back into the hot pot for just a minute to dry them a little, then dump them directly into the dressing. The hot potatoes will soak in the dressing, and at the same time release some start, thickening the potato salad.
Gently stir the potato salad until well combined.
Cover and let rest in the fridge overnight.
When ready to serve, taste. You may want to add more vinegar, salt, sugar, etc.
Stir the chives through the salad and serve!
