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Chilled Potato Salad

Ingredients
  Red-skinned potatoes 2 Pound (1 Kilogram)
  Anchovy fillet 1
  Hard cooked egg yolks 2 , chopped
  Mayonnaise 325 Milliliter (1 1/3 Cups)
  Finely chopped onion 125 Milliliter (1/2 Cup)
  Diced gherkin pickles 50 Milliliter (1/4 Cup)
  Minced fresh parsley 50 Milliliter (1/4 Cup)
  Capers 25 Milliliter (2 Tablespoon)
  Chopped fresh chives/Chopped green onions 15 Milliliter (1 Tablespoon)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
Directions

Scrub potatoes; quarter if large.
In pot of boiling water, cook potatoes until tender but not mushy.
Drain and let cool enough to handle; cut into cubes.
In large bowl, mash anchovy fillet; stir in egg yolks, mayonnaise, onion, gherkins, parsley, capers, chives, salt, pepper and tarragon.
Gently stir in potatoes; cover and refrigerate until chilled.
Taste and adjust seasoning if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Occasion: 
Christmas
Ingredient: 
Vegetable
Interest: 
Party

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3152 Calories from Fat 2386

% Daily Value*

Total Fat 265 g408%

Saturated Fat 26.9 g134.3%

Trans Fat 0 g

Cholesterol 235.3 mg78.4%

Sodium 3628.3 mg151.2%

Total Carbohydrates 166 g55.5%

Dietary Fiber 19.7 g78.8%

Sugars 16 g

Protein 27 g53.5%

Vitamin A 100.5% Vitamin C 276%

Calcium 31.6% Iron 60%

*Based on a 2000 Calorie diet

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Chilled Potato Salad Recipe