Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

3 pounds potatoes
1/3 cup vegetable oil
½ cup water
1 pareve bouillon cube
1 teaspoon salt
½ tsp black pepper
1 clove garlic, crushed
½ tsp sugar
1½ tbsp red wine vinegar
½ medium onion, finely sliced
Hard-boiled eggs (Optional)
Mayonnaise (optional)
Parsley (Optional)
Chives (Optional)

DIRECTIONS:

1. Steam the potatoes in a small amount of water for about 45 minutes. While hot, peel and slice them.
2. Pour oil over them and mix well. Let stand for about 10 minutes.
3. In a small saucepan, bring to a boil the water, bouillon cube, salt, pepper, garlic, sugar, and vinegar. Pour the hot liquid over the salad, and add the onion.
4. Mix well, add optional ingredients if desired, and let stand. Serve at room temperature. 

Variation: To make an Italian salad, add 4 ounces cut-up party-snack herring in wine sauce; 8 ounces canned cubed red beets; ½ medium apple, sliced; some mayonnaise; and, if you like, some walnuts to the above potato salad.