Initial version
Ingredients
- 2 lb baby Yukon gold potatoes, washed and sliced into 1/4 inch thick pieces.
- 2 c chicken broth
- Salt to taste
- 1/4 c finely chopped cornichons plus a tablespoon of the brine.
- 2 tbsp red wine vinegar
- Ground black pepper
- 1/2 c diced red onion
- 1/2 tsp caraway seeds
- 1/4 c vegetable oil
- 1 tbsp Dijon mustard
- 1/2 c diced celery
- 2 hard boiled eggs, diced
- 1/4 c chopped fresh dill
Instructions
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.
Adjust the salt and pepper to taste.