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

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.

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