Place the unpeeled potatoes in a large pot and cover with water. Add salt generously and bring the water to a boil. Cook until tender, about 15-25 minutes. Drain and let cool slightly.

Heat 1 tablespoon of canola oil in a small saucepan over medium-low heat. Sweat the shallot until translucent, 2-3 minutes. Add beef broth, sugar, vinegar, mustard, pepper, and salt. Bring to a boil, then remove from heat.

Peel the cooled potatoes with a sharp knife. Cut into thin slices and pour the hot vinaigrette over them. Mix well.

Let the salad cool and sit for a few hours to allow the flavors to blend. Before serving, add 2 tablespoons more canola oil, mix well, and adjust seasoning with vinegar and salt to taste. Sprinkle with freshly minced chives.