Place whole, peeled potatoes in a pot and cover with water. Bring the water to a boil over high heat. Reduce the heat and simmer the potatoes until just barely fork tender (10 - 15 min).

Once the potatoes are cooked, drain them and let them cool slightly.

While the potatoes are cooling, mix the hot beef broth, vinegar, mustard, sugar, salt, and white pepper together in a small saucepan. Bring the mixture to a simmer over medium low heat.

By now, the potatoes should be cool enough to handle. Slice them into ¼ inch slices and place the sliced potatoes into a medium bowl. Add the onions and hot beef broth mixture. Mix well.

Cover the bowl and let the potatoes stand for 1 hour to absorb the flavors.

Once the potatoes have rested, add the oil and mix well.

Serve immediately or refrigerate for 12-24 hours to let the flavors come together. Remove the potato salad from the refrigerator for at least 1 hour before serving to allow it to come to room temperature.