Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
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
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 Can be made 8 hours ahead. Cover and chill.
Recipe notes
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