Ingredients
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
Table salt
1 tablespoon Splenda
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons) (see NOTE)
2 tablespoons minced fresh chives
Ground black pepper
Description
Revised RecipeFrom Season 10: An Austrian Supperhttp://www.americastestkitchen.com/recipes/detail.php?docid=20281
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