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Creamy Herbed Potato Salad

Total Time

Prep: 40 min. + chilling

Makes

8 servings

I found this recipe in a magazine in an orthodontist’s office over 25 years ago. I wrote it on an old piece of paper, which I found in my purse, and still have it that way in my card file. It’s the best potato salad recipe I have every tried.

Ingredients

  • 2 pounds red potatoes, cubed
  • 4 green onions, chopped
  • 1/2 cup chopped sweet pickles
  • 1/4 cup chopped green pepper
  • 1 hard-boiled large egg, chopped
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon pepper

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
  2. In a large bowl, combine the potatoes, onions, pickles, green pepper and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

3/4 cup: 218 calories, 13g fat (2g saturated fat), 35mg cholesterol, 484mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 3g protein.

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