Directions:
- Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
- Add salt; bring to a boil.
- Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
- Remove from heat, drain, and sprinkle with vermouth.
- Let stand until cool.
- In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
- Season to taste with salt and pepper.
- Cut potatoes into bite-size pieces, and transfer to a serving bowl.
- Pour dressing over the potatoes.
- Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.02 Kcal (879 kJ) | ||
| Calories from fat | 72.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 8.87mg | 3% | |
| Sodium | 125.24mg | 5% | |
| Potassium | 712.85mg | 15% | |
| Total Carbs | 28.09g | 9% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 1.8mg | 10% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.42 Kcal (408 kJ) | ||
| Calories from fat | 33.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 12% | |
|---|---|---|---|
| Cholesterol | 4.12mg | 3% | |
| Sodium | 58.09mg | 5% | |
| Potassium | 330.65mg | 15% | |
| Total Carbs | 13.03g | 9% | |
| Sugars | 1.38g | 12% | |
| Dietary Fiber | 1.55g | 13% | |
| Protein | 2.02g | 9% | |
| Vitamin C | 8.2mg | 29% | |
| Iron | 0.8mg | 10% | |
| Calcium | 20.7mg | 4% | |
* 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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