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Potato Salad with Herbs

Herbed Potato Salad Recipe
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2014/05/emily_jills-herb-2e11b54d.jpg?w=150
  • Yield: 10 servings

Ingredients

12 small to medium red creamer potatoes, new potatoes or Yukon Golds
5 hard-cooked eggs, chopped
1small white onion, diced
2/3cup mayonnaise
2tablespoons Dijon mustard
1/2cup each chopped fresh basil, chives and flat-leaf parsley
2 sprigs fresh thyme, chopped
1/2teaspoon salt
Fresh ground black pepper

Instructions

  1. Place potatoes in a pan of cold water to cover. Bring to a boil. Cook 20 minutes or until just tender. Drain, let cool and peel (skins will rub off easily). Chop potatoes; place in a bowl. Add remaining ingredients. Stir gently. Makes 6 cups.

Nutritional Info *per serving

  • Calories 300
  • Fat 14g
  • Cholesterol 100mg
  • Sodium 330mg
  • Carbohydrate 35g
  • Fiber 4g
  • Protein 7g
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