Try this Herbed Potato Salad recipe, or contribute your own.
Suggest a better descriptionFill a small pot with water and bring to a boil. Carefully add the eggs to the water with a slotted spoon. Simmer gently for 13 minutes. Transfer the eggs to a bowl of ice water. When cool enough to handle, peel the eggs and dice into 1/4-inch pieces. Set aside.
Put the potato slices in a medium saucepan and cover with cold water by 2 inches. Salt the water heavily. It should taste like seawater. Bring to a boil and then lower to a simmer. Simmer until the potatoes are just cooked through and easily pierced with a knife, about 10 minutes.
While the potatoes are cooking, combine the vinegar and shallots in a large bowl. Let sit for 5 minutes. Whisk in the mustard and then slowly drip in the vegetable oil and then the olive oil while continuing to whisk. Add the chopped capers to the dressing. Season with salt and pepper.
Drain the potatoes and while still warm and add directly to the bowl of dressing. Toss and season with salt and pepper. Let the potatoes come to room temperature before adding the dill, parsley, tarragon and chopped egg. Toss again and serve.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 212 | ||
Calories from Fat: 98 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 62mg | 19 % | |
Sodium 138.1mg | 5 % | |
Potassium 756.5mg | 20 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 21.9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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