Creamy Potato Salad with Lemon and Fresh Herbs
| Servings |
Ingredients
- 3 pounds baby red potatoes
- 3 T unseasoned rice vinegar
- 3/4 cup mayonnaise
- 3 medium green onions thinly sliced
- 1 celery stalk cut into 1/3-inch cubes
- 1/4 cup Chopped Fresh Parsley
- 1/4 cup chopped fresh basil
- 2 T chopped fresh dill
- 1 1/2 tsp finely grated lemon peel
Ingredients
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Instructions
- Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper.
- Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
- Let chill in the refrigerator, best made ahead.
Recipe Notes
Adapted from Epicurious (www.epicurious.com)