Another Potato Salad (No Mayo)

Step 1: In a saucepan add the potatoes, broth and 2 teaspoons salt and enough water to cover the potatoes and place over medium high heat and bring to a boil; reduce to medium low and simmer for 8-10 minutes or until potatoes are done (test by piecing potato); drain, reserving 1/2 cup of the cooking liquid and transfer potatoes to a large bowl; sprinkle with the cornichon brine, 1 tablespoon vinegar and 1/2 teaspoon pepper.

Step 2: In the empty pan combine the reserved cooking liquid with the onion and seeds and bring to a simmer over medium high heat. Pour mixture over the potatoes and stir to combine. Let stand, stirring occasionally for 10 minutes or until liquid is absorbed.

Step 3: In a measuring cup whisk together the oil, mustard, 1 tablespoon vinegar, 3/4 teaspoon salt and 1/2 teaspoon pepper and add to the potatoes along with cornichons, dill and eggs and celery (if using). Season with salt and pepper.