Potato salad is the classic summertime side for picnics, barbecues, or any casual outdoor meal.

Recipe by Cooking Light June 2006

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Recipe Summary

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool. Peel and cut potatoes into 1-inch cubes. Place potatoes in a large bowl.

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  • Combine mayonnaise and the next 5 ingredients (through tarragon). Add mayonnaise mixture to potatoes; toss gently to coat. Stir in onion and parsley. Cover and chill 1 hour.

Nutrition Facts

204 calories; calories from fat 31%; fat 7g; saturated fat 1.1g; mono fat 1.6g; poly fat 4g; protein 3.2g; carbohydrates 32.9g; fiber 3g; cholesterol 7mg; iron 0.7mg; sodium 428mg; calcium 19mg.
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