| Ingredients: 1 Pound(s) yukon gold potato 2 Cup(s) chicken broth 2 Teaspoon(s) salt 1 Tablespoon(s) brine of cornichon 1 Tablespoon(s) vinegar, red wine 1/2 Teaspoon(s) freshly ground black pepper 1/2 Teaspoon(s) caraway seeds 1/2 Cup(s) diced onion, red 1/4 Cup(s) oil, vegetable 1 Tablespoon(s) mustard, dijon 1/2 Cup(s) diced celery 1/4 Cup(s) chopped dill |
Directions:
Peel and slice potatoes into quarter inch thick slices. Add the potatoes to a pot, pour in chicken stock, add salt, add water just enough to cover the potatoes. Boil until potatoes are done, about 8 minutes. Drain the potatoes (and reserve the cooking liquid) Season while hot with: cornichon brine, red wine vinegar, and pepper. Gently mix. Bring the a half cup of the reserved starchy cooking liquid to a simmer, add caraway seed, onion. It doesn't cook long, just when it gets to a simmmer, pour over the potatoes. Let sit for 10 minutes to absorb into the potatoes. Make the dressing in a measuring cup with vegetable oil, mustard, another tablespoon of red wine vinegar, .75 tsp of salt, and .5 tsp of pepper. Mix. When the potatoes have absorbed the hot dressing, pour the vinegrette over the potatoes. Add .25 cup chopped cornichons, celery, and dill. Mix and serve. |