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Export 11 ingredients for grocery delivery
Step 1
In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary.
Step 2
Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes.
Step 3
Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl.
Step 4
Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.
Step 5
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.
Step 6
Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed.
Step 7
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.
Step 8
Fold the dressing, celery, eggs, cornichons, and dill into the potatoes.
Step 9
Adjust the salt and pepper to taste.
Step 10
In a 3 quart saucepan, add the potatoes, broth, and 1 teaspoon of salt. Add water to just cover the potatoes if necessary.
Step 11
Bring the pan to a boil. Reduce to a simmer and cook for 8 to 10 minutes.
Step 12
Remove 1/2 cup of the water from the pot and then drain the potatoes and transfer them to a large bowl.
Step 13
Sprinkle the potatoes with the cornichon "juice," 1 tablespoon of the vinegar, and 1/2 teaspoon of pepper.
Step 14
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.
Step 15
Let the potatoes sit for 10 minutes, tossing occasionally, until the liquid is absorbed.
Step 16
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.
Step 17
Fold the dressing, celery, eggs, cornichons, and dill into the potatoes.
Step 18
Adjust the salt and pepper to taste.
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