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  • 12 small to medium red creamer, red-skinned or Yukon Gold potatoes
  • 5 hard-cooked eggs, chopped
  • 1 small white onion, diced
  • 3/4 cup good-quality mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup each chopped fresh basil, chives and flat-leaf parsley
  • 2 sprigs fresh thyme, chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper


  1. Place potatoes in a pan of cold water to cover. Bring to a boil. Cook 20 minutes or until just tender (do not overcook). Drain, cool and peel (skins will rub off easily).
  2. Chop potatoes; place in a bowl. Add eggs and remaining ingredients. Stir gently. Makes 6 cups.

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The recipe was originally published as Herbed Potato Salad on

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