Cook the salad apples for about 20 minutes. Rinse and peel. Allow to cool. Peel the onion and dice very finely.
Mix beef broth with vinegar, oil and mayonnaise until smooth, add salt and pepper. Stir the onions into the marinade and season with a little chili powder if desired.
Slice the potatoes and mix well with the marinade. Garnish with chives and pieces of bell bell pepper, if desired.
Chill the potato salad before serving.