Austrian Potato Salad (Erdäpfelsalat)

Ingredients

• 2 pounds Yukon Gold potatoes, peeled, halved and sliced 1/4-inch thick
• 2 cups low-sodium chicken broth
• Kosher salt and ground black pepper
• 1/4 cup finely chopped cornichons, plus 1 tablespoon brine
• 2 tablespoons red wine vinegar, divided
• 1/2 cup diced red onion (about 1/2 medium)
• 1/2 teaspoon caraway seeds
• 1/4 cup grapeseed or other neutral oil
• 1 tablespoon Dijon mustard
• 1/2 cup diced celery (about 2 medium stalks)
• 2 hard-boiled eggs, chopped (optional)
• 1/4 cup chopped fresh dill

Instructions

1. 1. Simmer potatoes in broth with salt until just tender. Reserve 1/2 cup cooking liquid, drain, and season potatoes with cornichon brine, 1 tablespoon vinegar, and pepper.
2. 2. Simmer reserved liquid with onion and caraway, pour over potatoes, and rest until absorbed.
3. 3. Whisk oil, mustard, remaining vinegar, salt, and pepper. Fold into potatoes with celery, cornichons, dill, and optional eggs.