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.
- Slice potatoes into rounds then half 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, green onions, tarragon, garlic, pickles, diced hard boiled eggs, sugar, 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 | 452.11 Kcal (1893 kJ) | ||
| Calories from fat | 267.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.73g | 46% | |
|---|---|---|---|
| Cholesterol | 77.57mg | 26% | |
| Sodium | 775.96mg | 32% | |
| Potassium | 917.38mg | 20% | |
| Total Carbs | 41.4g | 14% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 7.42g | 15% | |
| Vitamin C | 38.6mg | 64% | |
| Iron | 1.9mg | 11% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 152.31 Kcal (638 kJ) | ||
| Calories from fat | 90.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 46% | |
|---|---|---|---|
| Cholesterol | 26.13mg | 26% | |
| Sodium | 261.41mg | 32% | |
| Potassium | 309.05mg | 20% | |
| Total Carbs | 13.95g | 14% | |
| Sugars | 2g | 24% | |
| Dietary Fiber | 1.19g | 14% | |
| Protein | 2.5g | 15% | |
| Vitamin C | 13mg | 64% | |
| Iron | 0.6mg | 11% | |
| Calcium | 22.4mg | 7% | |
* 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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