Creamy Red Potato Salad with Lemon and Fresh Herbs

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Recipe: Creamy Red Potato Salad with Lemon and Fresh Herbs

Summary: Sometimes you just want something different.. Red Potatoes 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 of your choice
  • 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

Instructions

  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 the day before. Cover and chill.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Recipe and Photo Courtesy of Bonappetit

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