Post # 400: Guest Post With Recipe

It's been a while since my Mum's last guestpost here, and since several of you were asking for the recipe for my Dad's spuds salad and I was nearing the 400th post of my blog, I find it only fitting that this post combines both - another guest post by my Mum and my Dad's recipe :-)
By the way, I didn't even have to ask for it - my Mum read your comments and my replies to them, wrote up the guest post and the recipe and sent it to me yesterday afternoon, shortly before our relatives arrived.
And now, without further ado, I am handing over to my Mum:

"Now Christmas is over, but we expect some more relations from Paris/France today, three teenagers and three adults. We haven't seen them for ages, the one boy I even do not know yet. So I am looking forward to our getting together, and my daughters both as well, I guess.
I want to thank all those who admired my table-setting, our Christmas tree and also those of you who bought socks and hats from my Etsy shop this year!
I read that some of Meike's followers are very interested in the potato salad my husband makes. So I will show you the recipe now here. It is a bit difficult to write up the recipe, because he never takes any measures or scales, he "feels" the right quantities. But I'll try for you:

1 kg of hard-boiling potatoes, the best over here are coming from northern Germany from the heath landscape with sandy soil
1 onion, minced in smal cubes
1 cup of hot broth
1 teaspoon salt
4 tablespoons neutral-tasting oil (sunflower or something, NOT olive oil)
2 tablespoons vinegar (not balsamico, better from wine or apples)
some freshly ground pepper
a pinch of sugar

Boil the potatoes, peel them and let them sit to cool. Cover the bowl, so that the potatoes don't get hard on the surface. You best do this in the morning if you need the salad for the evening.
Cut the potatoes into thin slices and spice them. Then pour the broth over them. The potatoes will absorb the broth entirely. Then add the oil and vinegar to it, and last the minced onion. 
The salad has to rest now for at least an hour, better two, not too cold, never in the fridge!

And now I wish you all a very happy New Year, good health to everyone, good luck, 365 good days!

Those flowers are called here "Christrosen", they only blossom at wintertime. In our garden we have a lot of them, and amazingly, there were bees flying around, in the month of December!!! We have temperatures like spring-time now. And the smaller flowers in the bowl are called "Schneeheide", that means "snow-heather", we also have a lot of them, so I could make this bunch for decorating my brunch table on boxing day."

- - - End of guest post - - -

Thank you very much, Mum & Dad, for sharing the recipe!
One question from me: do you stir the spuds every time you add something to the mix, or do you just let it rest and only stir it after an hour or so? 

As for the relatives visiting, I had never seen my cousin's son before; he was born in 1998, and I had last seen my cousin in 1985 or so. My other cousin, his wife and their two daughters had been here 8 years ago for my Mum's 60th birthday. Now the little girls from back then are young ladies wih trendy finger nails :-) It was lovely to see them again, and I think for my Mum, it was something of a Christmas wish come true. On Christmas Eve, she had been talking about wanting to see her family, and a day or two later, they rang and said they were coming over for a few days.
I am not sure yet what is on the cards today, but I think we'll all meet up again later.