Herbed Egg & Potato Salad Herbed Egg & Potato Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

Forgo mayo with this lightened-up potato salad. Boiling the potatoes whole and cutting them after cooking allows them to better hold their shape.

  • Prep time 25 minutes
  • Total time 45 minutes
  • Credits : Canadian Living Magazine



In large pot, cover potatoes with salted cold water; bring to boil. Cook until fork-tender, 12 to 15 minutes. Drain; let cool enough to handle. Halve or quarter any larger potatoes.

Meanwhile, fill saucepan with water; bring to boil over high heat. Add eggs; return to gentle boil and cook for 9 minutes. Drain; chill in bowl of ice water. Peel off shells; slice eggs.

In large bowl, stir together shallots, cornichons, oil, vinegar, mustard and salt. Add potatoes; toss to coat. Bring to room temperature. Add dill, tarragon and parsley; toss to combine. Top with eggs. Serve immediately or cover and refrigerate for up to 24 hours.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 504 mg
  • Sugars 2 g
  • Protein 5 g
  • Calories 175
  • Total fat 9 g
  • Potassium 531 mg
  • Cholesterol 90 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g


  • Iron 9
  • Folate 13
  • Calcium 3
  • Vitamin A 6
  • Vitamin C 32
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Lunch & Dinner

Herbed Egg & Potato Salad