Herbed Potato Salad

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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 40 min. + chilling

By Taste Of Home Editorial Team

Recipe by Judy Grebetz, Racine, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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.

TEST KITCHEN APPROVED

Herbed Potato Salad

2 Reviews Add your review

Yield:10 servings

Prep:25 min

Cook:15 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

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.

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.