Potato Salad with Herbs

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 6/30/2020

Potato salad gets a tasty kick with fresh basil, parsley and chives.

Serves: 10 Save

Ingredients (9)

  • 12 small to medium red creamer potatoes, new potatoes or Yukon Golds
  • 5 hard-cooked eggs, chopped
  • 1 small white onion, diced
  • 2/3 cup mayonnaise
  • 2 tablespoon Dijon mustard
  • 1/2 cup each chopped fresh basil, chives and flat-leaf parsley
  • 2 sprigs fresh thyme, chopped
  • 1/2 teaspoon salt
  • Fresh ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Place potatoes in a pan of cold water to cover. Bring to a boil. Cook 20 minutes or until just tender. Drain, let cool and peel (skins will rub off easily). Chop potatoes; place in a bowl. Add remaining ingredients. Stir gently. Makes 6 cups.