Creamy Potato Salad
- 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
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.
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