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Herbed Potato Salad

Herbed Potato Salad
Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! Judy Grebetz - Racine, WI
10 ServingsPrep: 40 min. + chilling

Ingredients

  • 3 pounds small red potatoes, cubed
  • 1/2 cup cubed reduced-fat cheddar cheese
  • 1/4 cup chopped dill pickle
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 jalapeno pepper, seeded and minced
  • 3/4 cup fat-free mayonnaise
  • 1 tablespoon minced fresh basil
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 hard-cooked egg, chopped

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 10-15 minutes or until
  • tender. Drain and cool to room temperature.
  • In a large bowl, combine the potatoes, cheese, pickle, onion and
  • peppers. In a small bowl, combine the mayonnaise, basil, dill,
  • tarragon, salt and pepper. Pour over salad and toss to coat. Cover
  • and refrigerate until chilled. Garnish with chopped egg. Yield: 10
  • servings.
© Taste of Home 2013

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Herbed Potato Salad (continued)

Nutrition Facts: 3/4 cup equals 142 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 371 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.
© Taste of Home 2013