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Herbed Potato Salad

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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    10 servings

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

Directions

  • 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
3/4 cup: 142 calories, 3g fat (1g saturated fat), 27mg cholesterol, 371mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

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