Potato Salad with Herbs

Kitchen Tested
  • Yield 10 servings

Potato salad gets a tasty kick with fresh basil, parsley and chives.

Herbed Potato Salad Recipe
Mark Boughton Photography / styling by Teresa Blackburn


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


  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.



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