Name: Herbed Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings
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

Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! —Judy Grebetz, Racine, Wisconsin

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Herbed Potato Salad

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Yield:10 servings

Prep:25 min

Cook:15 min

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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

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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.

Nutrition 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.