Directions:
- Place potatoes into a large heavy-bottomed pot.
- Cover with cold water and place over medium heat.
- Cover the pot and bring to a boil.
- Immediately reduce heat and remove lid.
- Gently simmer until potatoes are fork tender.
- Drain and place into an ice bath to cool.
- Remove skin by rubbing with a tea towel.
- Slice potatoes into rounds and place into a zip top bag.
- Add the vinegar and toss to coat all of the potatoes.
- Place the bag into the refrigerator overnight.
- In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
- Once evenly combined, add the potatoes and season with salt and pepper.
- Let the salad chill in the refrigerator for at least an hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.15 Kcal (1278 kJ) | ||
| Calories from fat | 186.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 32% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 4% | |
| Sodium | 616.57mg | 26% | |
| Potassium | 767.08mg | 16% | |
| Total Carbs | 26.68g | 9% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 1.8mg | 10% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 139.37 Kcal (584 kJ) | ||
| Calories from fat | 85.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 32% | |
|---|---|---|---|
| Cholesterol | 5.28mg | 4% | |
| Sodium | 281.61mg | 26% | |
| Potassium | 350.35mg | 16% | |
| Total Carbs | 12.19g | 9% | |
| Sugars | 1.28g | 11% | |
| Dietary Fiber | 1.68g | 15% | |
| Protein | 1.71g | 7% | |
| Vitamin C | 8.4mg | 31% | |
| Iron | 0.8mg | 10% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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