Creamy Herbed Potato Salad Recipe

Creamy Herbed Potato Salad Recipe photo by Taste of Home

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I found this recipe in a magazine in an orthodontist’s office over 25 years ago. I wrote it on an old piece of paper, which I found in my purse, and still have it that way in my card file. It’s the best potato salad recipe I have every tried.

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Creamy Herbed Potato Salad Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

20 20 40

Ingredients

2 pounds red potatoes, cubed
4 green onions, chopped
1/2 cup chopped sweet pickles
1/4 cup chopped green pepper
1 hard-cooked egg, chopped
DRESSING:
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon dried savory
1/4 teaspoon dried marjoram
1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a large bowl, combine the potatoes, onions, pickles, green pepper and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 218 calories, 13 g fat (2 g saturated fat), 35 mg cholesterol, 484 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Creamy Herbed Potato Salad in Reminisce June/July 2007, p48

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Creamy Herbed Potato Salad

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(1-1) of 1 reviews

Reviewed on Jan. 31, 2013 by KGroleau

My daughter found this recipe in one of your cookbooks. We make adjustments to the recipe depending on who we are making it for. It's now a family favorite; and we bring it to all family and friend get -togethers.