Herbed Potato Salad Recipe

5 4 2
Herbed Potato Salad Recipe
Herbed Potato Salad Recipe photo by Taste of Home
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Herbed Potato Salad Recipe

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5 4 2
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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
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 3 pounds red potatoes, cubed (about 7 cups)
  • 1/2 cup cubed reduced-fat cheddar cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dill pickle
  • 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-boiled large egg, chopped

Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely.
Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Herbed Potato Salad in Healthy Cooking August/September 2009, p45

Nutritional Facts

3/4 cup: 142 calories, 3g fat (1g saturated fat), 27mg cholesterol, 371mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

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  • 3 pounds red potatoes, cubed (about 7 cups)
  • 1/2 cup cubed reduced-fat cheddar cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dill pickle
  • 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-boiled large egg, chopped
  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely.
  2. Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Herbed Potato Salad in Healthy Cooking August/September 2009, p45

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Reviews forHerbed Potato Salad

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zookeeperk User ID: 819663 180754
Reviewed Oct. 1, 2013

"Even the picky one loved it!!"

MY REVIEW
kgburgess User ID: 2727982 181587
Reviewed Feb. 9, 2012

"This is extra yummy goodness! Definitely a "comfort food." It makes so much, it would be great to take to a potluck or a summer barbecue. I didn't have fresh herbs, so I used 1 tsp each of dried herbs instead. It was really good!"

MY REVIEW
Midann User ID: 4509900 124595
Reviewed Aug. 18, 2010

"very tasty, would omit jalapeno next time just a personal taste."

MY REVIEW
mama_mums User ID: 4007770 164312
Reviewed Aug. 29, 2009

"Delicious. I substituted plain yogurt for some of the mayo to lighten it up a bit. The fresh herbs really kick up the flavor!"

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