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 | 330.6 Kcal (1384 kJ) | ||
| Calories from fat | 186.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.72g | 32% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 4% | |
| Sodium | 623.27mg | 26% | |
| Potassium | 935.38mg | 20% | |
| Total Carbs | 32.5g | 11% | |
| Sugars | 3.09g | 12% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 2.2mg | 12% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 130.04 Kcal (544 kJ) | ||
| Calories from fat | 73.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 32% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 4% | |
| Sodium | 245.15mg | 26% | |
| Potassium | 367.92mg | 20% | |
| Total Carbs | 12.78g | 11% | |
| Sugars | 1.22g | 12% | |
| Dietary Fiber | 1.73g | 18% | |
| Protein | 1.76g | 9% | |
| Vitamin C | 8.5mg | 36% | |
| Iron | 0.9mg | 12% | |
| Calcium | 14.4mg | 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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