Categories: Potatoes, Salad

Ingredients

• 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

Directions

1. Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes.

2. Drain; let stand until cool enough to handle, about 20 minutes.

3. Cut potatoes into 3/4-inch pieces.

4. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper.

5. Continue layering potatoes with vinegar, salt, and pepper.

6. Add all remaining ingredients; toss. Season with salt and pepper.

7. DO AHEAD Can be made 8 hours ahead. Cover and chill.

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