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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Calcium-rich cheese, and potatoes and peppers packed with vitamin C make this picnic-and-potluck favorite something to smile about! Judy Grebetz - Racine, WI Ingredients:
3 pounds small red potatoes, cubed |
1/2 cup cubed reduced-fat cheddar cheese |
1/4 cup chopped dill pickle |
1/4 cup chopped red onion |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1 jalapeno pepper, seeded and minced |
3/4 cup fat-free mayonnaise |
1 tablespoon minced fresh basil |
1 tablespoon snipped fresh dill |
1 tablespoon minced fresh tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 hard-cooked egg, chopped |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a large bowl, combine the potatoes, cheese, pickle, onion and peppers. In a small bowl, combine the mayonnaise, basil, dill, tarragon, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Garnish with chopped egg. Yield: 10 servings.
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