For a creamy and light potato salad recipe, do as the Austrians do: Ditch the mayo and use cooked potatoes to give heft and depth to a mustardy vinaigrette.
- 2 pound white potato (peeled and cut crosswise into ½‑inch-thick slices )
- 1 cup vegetable broth
- 1 cup water
- 1 teaspoon kosher salt
- 2 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ cup vegetable oil
- 1 small red onion (cut into in small dice)
- 9 cornichons (diced)
- 2 tablespoon minced fresh chives
- freshly cracked black pepper (to taste)
Bring potatoes slices, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.