From the Pantry Butler kitchen
Herb Potato Salad
Dried herbs and spices make this zesty side dish a family favorite! USDA MyPlate Kitchen — University of Nebraska Recipe Collection — Staff from the University of Nebraska-Lincoln Cooperative Extension (public domain), via myplate.food
Ingredients
- 1/4 tablespoon salt
- 5 small potatoes — 1 pound
- radish — 1/2 sliced, optional
- 1/2 teaspoon basil — dried
- 1/4 teaspoon thyme — dried
- 1/4 teaspoon onion powder
- 3 tablespoons yogurt, non-fat plain
- 1 tablespoon mayonnaise, reduced calorie
- 1 1/2 teaspoons prepared mustard
- 1/2 teaspoon garlic — chopped
Method
- Wash hands with soap and water.
- Scrub potatoes and cut into cubes.
- Place in medium saucepan and cover with water.
- Bring to a boil.
- Cover, reduce heat, and simmer 12 minutes or until potatoes are done.
- Drain.
- Mix dressing ingredients.
- Combine hot potatoes, dressing, radishes, basil, thyme, and onion powder.
- Serve hot or cold.
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