Creamy Potato Salad With Lemon and Fresh Herbs |
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Prep Time: 17 Minutes Cook Time: 480 Minutes |
Ready In: 497 Minutes Servings: 8 |
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I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit. Ingredients:
3 lbs baby red potatoes |
3 tablespoons unseasoned rice vinegar |
3/4 cup mayonnaise |
3 medium green onions, thinly sliced |
1 stalk celery, cut into 1/3-inch cubes |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh basil |
2 tablespoons chopped fresh dill |
1 1/2 teaspoons finely grated lemon peel |
Directions:
1. Bring potatoes to boil in a 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.
2. Cut potatoes into 3/4 pieces.
3. Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
4. Add all remaining ingredients; toss.
5. Season with salt and pepper.
6. Cover and chill.
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