We lived in Germany for a while. In southern (Bavaria) Germany and the potato salad that was served in the local restaurants and guesthouses was this type:
Thin sliced cooked potatoes, (yukon gold or red worked best as russets fell apart too easily)
Thinly sliced onion, (sweets such as Walla Walla sweets or Vidalia if they are in season)
Optional:
Crumbled cooked bacon or ham or sausage wurst
Dressing: I haven't measured these ingredients in years so I am aproximating proportions for you. Adjust to taste
Dressing:
Start with 11/2 cup broth to 1/2 cup vinegar and 3 T oil
Strong chicken broth or boullion (about 2 to 3 times as much broth as vinegar)
Cider vinegar
Vegetable oil (or extra light olive oil) It doesn't need much a few T or at most 1/4 cup
Salt and Pepper, again to taste - I use lots
Dry or fresh Parsley (I use lots)
I've never used caraway in it but I suppose you could
Pour the warm or even hot dressing over the sliced potatoes, onion and (meats) and let sit a while for the potatoes to absorb the dressing. They will absorb a fair amount. This can be served hot/warm or cold. If you use bacon fat for the oil you need to make it when you want to serve it or the fat will congeal and be unpleasant.
This makes a potato salad that even those on many diets can eat as the oil can actually be left out.