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This Austrian-style potato salad is tangy, herby, and filled with amazing flavor and crunch.

Austrian Potato Salad

baby Yukon gold potatoes, washed and sliced into 1/4 inch thick pieces.

chicken broth

Salt to taste

finely chopped cornichons plus a tablespoon of the brine.

red wine vinegar

Ground black pepper

diced red onion

caraway seeds

vegetable oil

Dijon mustard

diced celery

hard boiled eggs, diced

chopped fresh dill

In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary.

Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes.

Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl.

Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.

In the same pan that you boiled the potatoes, add the reserved potato water, onions, and caraway seeds. Bring the mixture to a simmer. Pour the mixture over the potatoes.

Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed.

Whisk together the oil, mustard, 1 tablespoon of red wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper until the mixture is emulsified.

Fold the dressing, celery, eggs, cornichons, and dill into the potatoes.