WARM AUSTRIAN POTATO SALAD
This recipe is not your traditional potato salad for the summer but has the advantage of not being mayo-based, so it can last longer without refrigeration.
Ingredients
2 lbs Yukon gold, peeled, halved and sliced 1/4" thick
2 cups low-sodium chicken broth
kosher salt and ground black pepper
1/4 cup finely chopped cornichons, plus 1 tablespoon of brine (little pickles)
2 tablespoons Red Wine Vinegar
1/2 cup diced red onion
1/2 teaspoon Caraway Seed
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) - We used this and I'm glad
1/4 cup chopped fresh dill
Prep:
In a medium saucepan, combine the potatoes, broth, and 1 teaspoon salt. Add enough water to just cover the potatoes. Bring to a boil over medium-high, then reduce to medium-low and cook until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes. Reserve 1/2 cup of the cooking liquid, then drain the potatoes and transfer to a large bowl. Sprinkle with the cornichon brine. 1 tablespoon of vinegar and 1/2 teaspoon of pepper.
In the empty pan, combine the reserved cooking liquid with the onion and caraway seed and bring to a simmer over medium-high. Pour the mixture over the potatoes and stir well. Let stand, stirring occasionally, until the liquid has been absorbed, about 10 minutes.
In a liquid measuring cup or small bowl, whisk together the oil, mustard, remaining 1 tablespoon of vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper until emulsified. Pour the mixture over the potatoes and add the celery, cornichons, dill, and eggs, if using, then fold until well combined. Taste and season with salt and pepper. Serve at room temperature.