Creamy Potato Salad with Lemon and Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed. Ingredients:
3 pounds baby red potatoes |
3 tablespoons 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 tablespoons chopped fresh dill |
1 1/2 teaspoons finely grated lemon peel |
Directions:
1. 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.
2. 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. DO AHEAD Can be made 8 hours ahead. Cover and chill.
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