4 Yukon Golds - cut into 1/2 in pieces
1 c chicken broth
1 c water
1 tbsp vinegar
1 tsp salt
1 tsp sugar

bring above to simmer for 15 mins
change heat to high for 2 mins to reduce the liquid

strain the potatoes and save the liquid (should be 1/2-1 c)

1/2 c liquid
1/4 c vege oil
1 tbsp vinegar
1 tbsp mustard
add 1/2 c potatoes to this and mash it up and whisk the dressing together.

Add the rest of potatoes,
3/4 c diced red onion
2 tbsp diced cornichon
2 tbsp chopped chives

mix above, season with s & p and serve