Herbed Potato Salad

By nurseliz

comfort food diet

weight watchers points 4

Ingredients

• 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

Details

Cooking time 40mins

Preparation

Step 1

Directions

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.
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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 142 calories, 3 g fat (1 g saturated fat), 27 mg cholesterol, 371 mg sodium, 25 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.