Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
30 mins
total:
1 hr
Servings:
24
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Peel and slice potatoes into thin rounds; place in large bowl.

  • 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.

**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.

Nutrition Facts

126 calories; fat 9g; cholesterol 19mg; saturated fat 1g; carbohydrates 9g; mono fat 4g; poly fat 3g; insoluble fiber 1g; sugars 1g; protein 2g; vitamin a 35.2IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 12.7mcg; vitamin b12 0.1mcg; sodium 164mg; potassium 251mg; calcium 9mg; iron 0.4mg.
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