Creamy Potato Salad with Lemon and Fresh Herbs

Name: Creamy Potato Salad with Lemon and Fresh Herbs
Yield: 4 servings
Ingredients: 1 3 pounds baby red potatoes; 1 3 tablespoons unseasoned rice vinegar; 1 3/4 cup mayonnaise; 1 3 medium green onions, thinly sliced; 1 1 celery stalk, cut into 1/3-inch cubes; 1 1/4 cup chopped fresh parsley; 1 1/4 cup chopped fresh basil; 1 2 tablespoons chopped fresh dill; 1 1 1/2 teaspoons finely grated lemon peel

From the kitchen of Carly

Tender red potatoes get layered with tangy rice vinegar while still warm, then tossed with creamy mayo, bright lemon zest, and a generous handful of fresh herbs. Green onions and celery add crunch. Make it ahead, chill, and serve at your next gathering.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 pounds baby red potatoes
13 tablespoons unseasoned rice vinegar
13/4 cup mayonnaise
13 medium green onions, thinly sliced
11 celery stalk, cut into 1/3-inch cubes
11/4 cup chopped fresh parsley
11/4 cup chopped fresh basil
12 tablespoons chopped fresh dill
11 1/2 teaspoons finely grated lemon peel

Instructions

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.