Potato Salad with Herbs

Herbed Potato Salad Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings


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


  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