Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
Recipe information
Yield
8 Servings
Ingredients
3
pounds baby red potatoes
3
tablespoons unseasoned rice vinegar
¾
cup mayonnaise
3
medium green onions, thinly sliced
1
celery stalk, cut into ⅓-inch cubes
¼
cup chopped fresh parsley
¼
cup chopped fresh basil
2
tablespoons chopped fresh dill
1½
teaspoons finely grated lemon peel
Need to make a substitution?
Preparation
Step 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.
Step 2
Cut potatoes into ¾-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: Potato salad can be made 8 hours ahead. Cover and chill.