Herbed Potato Salad

Serves: 4
Total Calories: 677


8 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 onion minced
1/4 cup sweet pickle minced
1/4 cup green bell pepper 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.

*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.

Nutritional Facts:

Serves: 4
Total Calories: 677
Calories from Fat: 435

This Herbed Potato Salad recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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