Creamy Potato Salad with Lemon and Fresh Herbs

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  • 3 pounds baby red potatoes
  • 3 TBSP rice vinegar, unseasoned
  • ¾ cup mayo
  • 3 green onions, thinly sliced
  • 1 celery stalk, cubed
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • 2 TBSP fresh dill, chopped
  • 1½ TSP lemon peel, finely grated


  1. Bring potatoes to boil in a large pot, reduce to medium-low and simmer until tender (~17 min)
  2. Drain potatoes and let cool (~20 min)
  3. Cut potatoes into ¾-inch pieces
  4. Add potatoes to a large bowl in layers, sprinkle with salt, pepper, and vinegar after each layer
  5. Add mayo, celery, herbs, and lemon peel and toss
  6. Season to taste with salt and pepper