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Ingredientes
- 2 1/2 lb red potatoes large diced
- 3 Tbsp. cider vinegar
- 3/4 c. mayonnaise (homemade if possible)
- 1 tsp mustard pwdr
- 1/4 c. minced parsley
- 1 Tbsp. minced fresh tarragon
- 1/2 Tbsp. very thinly-sliced garlic
- 3 Tbsp. fine minced cornichons
- 1/2 c. small-diced red onion
- 1/2 c. thinly-sliced celery
- 1 tsp kosher salt
- 1/2 tsp freshly-grnd black pepper
Direcciones
- Place potatoes into a large heavy-bottomed pot. Cover with cool water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer till potatoes are fork tender. Drain and place into an ice bath to cold.
- Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add in 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 proportionately combined, add in the potatoes and season with salt and pepper. Let the salad refrigeratein the refrigerator for at least an hour before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 344 | |
| Calories from Fat 209 | 61% |
| Total Fat 23.71g | 30% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 546mg | 23% |
| Potassium 896mg | 26% |
| Total Carbs 30.7g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.07g | 1% |
| Protein 3.85g | 6% |
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