Creamy Potato Salad

3 pounds baby red potatoes
3 Tbsp unseasoned rice vinegar
¾ C mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
¼ C chopped fresh parsley
¼ C chopped fresh basil
2 Tbsp chopped fresh dill
1 ½ tsp 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. DO AHEAD Can be made 8 hours ahead. Cover and chill.

The recipe card:



About prhscience

A Science Educator and her students.
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One Response to Creamy Potato Salad

  1. prhscience says:

    Additional notes: use chives instead of scallions. Cut back on the basil and add some fresh tarragon.

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