Ingredients
3 pounds red potatoes, cubed (about 7 cups)1/2 cup cubed reduced-fat cheddar cheese1/4 cup chopped red onion1/4 cup chopped dill pickle1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1 jalapeno pepper, seeded and minced3/4 cup fat-free mayonnaise1 tablespoon minced fresh basil1 tablespoon snipped fresh dill1 tablespoon minced fresh tarragon1/2 teaspoon salt1/2 teaspoon pepper1 hard-boiled large egg, chopped
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely.
Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.
