HERB-GARDEN POTATO SALAD

Herb-Garden Potato Salad image

Switch up the herbs combination if you desire-I sometimes swap out fresh tarragon for the dill. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, cubed (about 5 cups)
1 cup reduced-fat mayonnaise
2 tablespoons white wine vinegar
2 garlic cloves, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup minced fresh or dried chives
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1 tablespoon capers, drained

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; cool completely., In a large bowl, whisk mayonnaise, vinegar, garlic, pepper and salt until blended. Stir in herbs and capers. Add potatoes; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 248 calories, Fat 13g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 568mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges