Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4-inch pieces. Transfer to large bowl. Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric and cayenne pepper in medium bowl. Separate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yolks, whites, cornichons, celery, onion and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.) Serves 6 to 8. Bon Appetit April 1994
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|Serving Size: 1 Serving (3830g)|
|Recipe Makes: 1|
|Calories from Fat: 2976 (59%)|
|Amt Per Serving||% DV|
|Total Fat 330.6g||441 %|
|Saturated Fat 70g||350 %|
|Monounsaturated Fat 108g|
|Polyunsanturated Fat 124.2g|
|Cholesterol 3401.5mg||1047 %|
|Sodium 13470mg||464 %|
|Potassium 8749.7mg||230 %|
|Total Carbohydrate 403.5g||119 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 364.7g|
|Protein 150.1g||214 %|
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Calories per serving: 5077
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