Creamy Potato Salad with Lemon and Fresh Herbs

Ingredients

  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 ½ teaspoons finely grated lemon peel
  • 3 pounds baby red potatoes
  • 3 tablespoons unseasoned rice vinegar
  • ¾ cup mayonnaise
  • + 2 more ingredients
    • 3 medium green onions, thinly sliced
    • 1 celery stalk, cut into 1/3-inch cubes

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 ...

View full recipe at SpringPad

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