|1½ kg||potatoes (waxy)|
|500 ml||vegetable broth|
Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.
Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.
Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.
Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.