Swiss-Style Potato Salad with Warm Broth and Mustard Dressing

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Start by washing the waxy potatoes thoroughly. Place them in a large pot, cover them with water, and bring it to a boil.

Ingredients quick view

2 pounds waxy potatoes

1/4 cup diced cornichons

1/4 cup finely chopped red onion

3/4 cup hot vegetable or light beef broth

3 tablespoons apple cider vinegar

3 tablespoons neutral oil

1 tablespoon Dijon mustard

1 teaspoon sugar

Salt to taste

Pepper to taste

Use waxy potatoes for the best texture, as they hold their shape well after cooking.

For extra flavor, let the salad sit for at least an hour in the refrigerator before serving.

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