c i r k a

Creamy Potato Salad with Lemon and Fresh Herbs

  • 3 pounds baby red potatoes
  • 3 tablespoons unseasoned rice 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

  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.
  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.

Serves:        Total cooking time:
Source: Bon Appétit/July 2007 via http://www.epicurious.com/recipes/food/views/238804

recipe/creamypotatosaladwithlemonandherbs.txt · Last modified: 2011/12/11 04:23 (external edit)