Save on Pinterest

Herbed Potato Salad

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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    10 servings


  • 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


  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • zookeeperk
    Oct 1, 2013

    Even the picky one loved it!!

  • kgburgess
    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!

  • Midann
    Aug 18, 2010

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

  • mama_mums
    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!