Herbed Potato Salad

  • Yield: 8 servings


12 small to medium red creamer, red-skinned or Yukon Gold potatoes
5 hard-cooked eggs, chopped
1small white onion, diced
3/4cup good-quality mayonnaise
2tablespoons Dijon mustard
1/2cup each chopped fresh basil, chives and flat-leaf parsley
2sprigs fresh thyme, chopped
1/2teaspoon salt
Freshly ground pepper


  1. Place potatoes in a pan of cold water to cover. Bring to a boil. Cook 20 minutes or until just tender (do not overcook). Drain, cool and peel (skins will rub off easily).
  2. Chop potatoes; place in a bowl. Add eggs and remaining ingredients. Stir gently. Makes 6 cups.