Saturday, June 28, 2008

Creamy Potato Salad with lemon and fresh herbs

I have added another potato salad recipe for those of you that are wanting something better than the standard potato salad everyone knows and loves. Out of all the potato salad recipes I have had this has to be one of my favorites.

3 pounds baby red potatoes
3 tablespoons unseasoned rice wine 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

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.