Helga's Potato Salad

Toss the potatoes in the dressing while they're still warm for maximum flavor.

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  • Makes: 24 servings
  • Serving Size: 1/3 cup
  • Makes: 8 cups
  • Hands On: 30 mins
  • Total Time: 1 hr

Helga's Potato Salad

Directions

  1. In a large pot cook potatoes in boiling water 15 minutes or until just fork-tender. Drain; let potatoes stand 15 minutes or until cool enough to handle.
  2. Peel and slice potatoes into thin rounds; place in large bowl.
  3. In a small bowl whisk mayonnaise, vinegar, oil, cornichon juice, and Maggi seasoning. Pour over hot potatoes along with shallot and cornichons; gently stir to coat. Cover and refrigerate until completely cool or up to 3 days. Season with kosher salt and pepper. Serve topped with bacon, eggs, and chives.

From the Test Kitchen

**Tip

In a bowl combine 2 peeled hard-cooked eggs and liquid from a 16-ounce jar pickled beets. Cover; chill 2 to 3 hours, turning occasionally.

*

Maggi seasoning sauce is like a wheat version of soy sauce. Look for it in the international section of supermarkets, Asian markets, or online.

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Nutrition Facts (Helga's Potato Salad)

  • Per serving:
  • 126 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 19 mg chol. ,
  • 164 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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