Save on Pinterest

Herb-Garden Potato Salad

Switch up the herbs combination if you desire—I sometimes swap out fresh tarragon for the dill. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    6 servings


  • 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


  • 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
3/4 cup: 248 calories, 13g fat (2g saturated fat), 14mg cholesterol, 568mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.

Recommended Video