Name: Herbed Potato Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 pounds red potatoes, cubed (about 7 cups) -; 1/2 cup cubed reduced-fat cheddar cheese -; 1/4 cup chopped red onion -; 1/4 cup chopped dill pickle -; 1/4 cup chopped green pepper -; 1/4 cup chopped sweet red pepper -; 1 jalapeno pepper, seeded and minced -; 3/4 cup fat-free mayonnaise -; 1 tablespoon minced fresh basil -; 1 tablespoon snipped fresh dill -; 1 tablespoon minced fresh tarragon -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 hard-boiled large egg, chopped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Herbed Potato Salad

1. 3 pounds red potatoes, cubed (about 7 cups) -

2. 1/2 cup cubed reduced-fat cheddar cheese -

3. 1/4 cup chopped red onion -

4. 1/4 cup chopped dill pickle -

5. 1/4 cup chopped green pepper -

6. 1/4 cup chopped sweet red pepper -

7. 1 jalapeno pepper, seeded and minced -

8. 3/4 cup fat-free mayonnaise -

9. 1 tablespoon minced fresh basil -

10. 1 tablespoon snipped fresh dill -

11. 1 tablespoon minced fresh tarragon -

12. 1/2 teaspoon salt -

13. 1/2 teaspoon pepper -

14. 1 hard-boiled large egg, chopped -

How to cook deliciously - Herbed Potato Salad

1. Stage

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely.

2. Stage

Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.