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Herbed Potato Salad |
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Serves: 4 Print this Recipe8 to 10 red potatoes small, whole (about 1 pound) * Part two. 1 cup mayonnaise real 1 tablespoon lemon juice fresh 1/4 cup half and half 3 eggs hard-cooked, chopped 1/2 cup green onions minced 1/4 cup sweet pickles minced 1/4 cup green bell peppers minced or red pepper 1 tablespoon parsley minced fresh 1 teaspoon salt 1/2 teaspoon dill weed dried weed or 2 teaspoons fresh, chopped dill 1/4 teaspoon marjoram dried, crushed 1/2 teaspoon summer savory dried, crushed 1/4 teaspoon black pepper freshly ground Chopped pimiento (optional) In a large saucepan, cook unpared potatoes until fork tender (about 20 minutes). After potatoes are cooked, drain, plunge into cold water, and drain immediately. Pare and slice potatoes into medium bowl. Dressing: *In a medium bowl, stir together mayonnaise and lemon juice; add half-and-half. Stir in eggs, onion, pickles, green or red pepper, parsley, and seasonings until well-mixed. Taste for flavor. (Dressing may taste salty. Do not be concerned; potatoes will absorb the salt.) Pour dressing over warm potatoes and toss until well-coated. Cool. Cover and refrigerate until chilled. Garnish with chopped pimiento. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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