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.