Creamy Potato Salad with Lemon and Fresh Herbs

american salad herb potato vegetable side fourth of july vegetarian basil summer dill bon appétit sugar conscious pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Pam Anderson

8 servings

Source

Ingredients

3 pounds baby red potatoes

3 tablespoons unseasoned rice vinegar

¾ cup mayonnaise

3 medium green onions, thinly sliced

1 celery stalk, cut into ⅓-inch cubes

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

2 tablespoons chopped fresh dill

1½ teaspoons finely grated lemon peel

Method

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 ¾-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.