Creamy Potato Salad with Lemon and Fresh Herbs

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Yield: Makes 8 servings















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

Preparation

 

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. DO AHEAD Can be made 8 hours ahead. Cover and chill.

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