Directions:
- In a large pot of salted water, boil the potatoes until tender when pierced with a fork, but not soft. Drain potatoes. Keep the skins on. Cut into 1/2-inch chunks.
- Place the potatoes in a bowl. Sprinkle with the chives and tarragon.
- In a small bowl, whisk together the olive oil, vinegar, crushed garlic, Dijon mustard, salt, and paper.
- Pour the dressing over the potatoes and toss to coat well. Let rest at room temperature at least 1/2 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.17 Kcal (1546 kJ) | ||
| Calories from fat | 168.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.71g | 29% | |
|---|---|---|---|
| Sodium | 604.11mg | 25% | |
| Potassium | 808.48mg | 17% | |
| Total Carbs | 47.11g | 16% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.7mg | 15% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 138.87 Kcal (581 kJ) | ||
| Calories from fat | 63.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 29% | |
|---|---|---|---|
| Sodium | 227.24mg | 25% | |
| Potassium | 304.12mg | 17% | |
| Total Carbs | 17.72g | 16% | |
| Sugars | 3.45g | 37% | |
| Dietary Fiber | 2.66g | 28% | |
| Protein | 1.89g | 10% | |
| Vitamin C | 2.6mg | 12% | |
| Vitamin A | 0.9mg | 76% | |
| Iron | 1mg | 15% | |
| Calcium | 31.9mg | 8% | |
* 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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