2poundsYukon Gold potatoesdo not use any other kind
1cupchicken broth
1cupwater
1teaspoonsalt
1Tablespoonsugar
2Tablespoonswhite wine vinegar
1TablespoonDijon MustardI used with seeds too
1/4cupvegetable oil
1small red onionchopped fine (about 3/4 cup)
6gherkinsminced (about 2 Tablespoons)
2Tablespoonsminced fresh chives
ground black pepper to taste
Instructions
Peel and quarter potatoes lengthwise, and cut into 1/2 inch thick slices.
Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 Tbs. 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 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup.) Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
Add 1/2 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, gherkins, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.