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recipe:creamypotatosaladwithlemonandherbs [2010/01/13 01:31] john Page moved from creamypotatosaladwithlemonandherbs to recipe:creamypotatosaladwithlemonandherbs |
recipe:creamypotatosaladwithlemonandherbs [2011/12/11 04:23] |
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| - | ====== Creamy Potato Salad with Lemon and Fresh Herbs ====== | ||
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| - | * 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 | ||
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| - | - 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. | ||
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| - | Serves: Total cooking time: | ||
| - | Source: Bon Appétit/July 2007 via http://www.epicurious.com/recipes/food/views/238804 | ||
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| - | {{tag>food vegetarian side}} | ||
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