- 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
- 1/2 cup mayonnaise
- 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
- 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.
Originally published as Creamy Herbed Potato Salad in Reminisce June/July 2007, p48
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Reviewed Jan. 31, 2013
"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."