Creamy Potato Salad w/Lemon & Fresh Herbs
Baby red potatoes hold their shape better in potato salads because they have less starch. Try this version with lemon and fresh summer-time herbs.
Ingredients:
3 lbs baby red potatoes
3 tbsp unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3" cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tbsp chopped fresh dill
1 1/2 tsp finely grated lemon peel
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″ 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. (Can be made 8 hours ahead. Cover and chill.)
