Show Subscription Form




TOTAL TIME: Prep: 45 min. + chilling
MAKES: 6 servings

Ingredients

  • 2 pounds red potatoes, cubed (about 5 cups)
  • 1 cup reduced-fat mayonnaise
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 cup minced fresh or dried chives
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1 tablespoon capers, drained

Nutritional Facts

3/4 cup equals 248 calories, 13 g fat (2 g saturated fat), 14 mg cholesterol, 568 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Directions

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely.
  2. In a large bowl, whisk mayonnaise, vinegar, garlic, pepper and salt until blended. Stir in herbs and capers. Add potatoes; toss to coat. Refrigerate, covered, until cold. Yield: 6 servings.
Originally published as Herb-Garden Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2014, pjls

Nutritional Facts

3/4 cup equals 248 calories, 13 g fat (2 g saturated fat), 14 mg cholesterol, 568 mg sodium, 28 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Reviews for Herb-Garden Potato Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT