Kartoffelsalat(German Potato Salad)

Combine the broth, onion, wine vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper in a skillet.

Add the cubed potatoes and bring the mixture to a boil.

Reduce the heat and simmer about 25 minutes, until the potatoes are tender and have absorbed much of the dressing.

Let the potatoes stand for 30 minutes so the flavors settle.

Fold in the sour cream and parsley gently before serving warm or at room temperature.