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


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


  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

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