Forgo mayo with this lightened-up potato salad. Boiling the potatoes whole and cutting them after cooking allows them to better hold their shape.
- Prep time 25 minutes
- Total time 45 minutes
Ingredients
Method
In large pot, cover potatoes with salted cold water; bring to boil. Cook until fork-tender, 12 to 15 minutes. Drain; let cool enough to handle. Halve or quarter any larger potatoes.
Meanwhile, fill saucepan with water; bring to boil over high heat. Add eggs; return to gentle boil and cook for 9 minutes. Drain; chill in bowl of ice water. Peel off shells; slice eggs.
In large bowl, stir together shallots, cornichons, oil, vinegar, mustard and salt. Add potatoes; toss to coat. Bring to room temperature. Add dill, tarragon and parsley; toss to combine. Top with eggs. Serve immediately or cover and refrigerate for up to 24 hours.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 504 mg
- Sugars 2 g
- Protein 5 g
- Calories 175
- Total fat 9 g
- Potassium 531 mg
- Cholesterol 90 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
%RDI
- Iron 9
- Folate 13
- Calcium 3
- Vitamin A 6
- Vitamin C 32
