HERBED POTATO SALAD

Herbed Potato Salad image

Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

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

Steps:

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., 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.

Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

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