INGREDIENTS
2 lb
small Yukon Gold (or yellow) potatoes
1 1/2 tsp
salt, DIVIDED, plus more to taste
3/4 cup
good-quality beef broth (or homemade beef stock), heated until very warm
1 cup
minced yellow onion
1/4 cup
white wine vinegar
Freshly ground black pepper
3 tbsp
vegetable oil (such as sunflower or canola)
Finely chopped fresh parsley