Creamy Potato Salad with Lemon and Fresh Herbs
A fresh and vibrant potato salad featuring tender baby red potatoes tossed with mayonnaise, fresh herbs, and bright lemon zest. This classic side dish is enhanced with crisp celery, green onions, and a splash of rice vinegar.
8 servings
52 min
Be the first to rate this recipe
Ingredients
- •3 pounds baby red potatoes
- •3 tablespoons unseasoned rice vinegar
- •¾ cup mayonnaise
- •3 medium green onions
- •1 stalk celery
- •¼ cup fresh parsley
- •¼ cup fresh basil
- •2 tablespoons fresh dill
- •1½ teaspoons lemon peel
Cooking 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.
37 min
- 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 8 hours ahead. Cover and chill.
15 min
