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