Name: Creamy Potato Salad With Lemon and Fresh Herbs
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

Photo of Creamy Potato Salad with Lemon and Fresh Herbs in a shallow bowl with a spoon and small side plate.

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 notes

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