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5 from 2 votes

Creamy Potato Salad

Servings: 8
Calories: 358kcal

Ingredients

  • 30 baby potatoes or 4 cups baby potatoes
  • 1 cup mayonnaise
  • 1 tbsp mustard
  • 1 tbsp vinegar
  • good pinch salt and pepper
  • 1/2 cup celery, chopped
  • 2 tbsp red onion diced
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh thyme chopped

Instructions

  • Place potatoes in a large pot of salted water. Ensure water is covering potatoes by at least one inch.
  • Boil 10-20 minutes or until tender. Test with a sharp knife, fork or skewer. Drain and set aside to cool. When cooled, cut in half.
  • Mix mayonnaise through salt and pepper in a bowl. Gentley toss in cut potatoes until completley covered. Add celery, onion and all the herbs.
  • Season again with salt and pepper as needed. Cover and refridgerate until ready to serve.

Nutrition

Serving: 200g | Calories: 358kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 217mg | Potassium: 917mg | Fiber: 5g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 45mg | Calcium: 37mg | Iron: 2mg