Creamy Potato Salad w/Lemon & Fresh Herbs

prepared by and photo by Emily S. Downs

Baby red potatoes hold their shape better in potato salads because they have less starch.  Try this version with lemon and fresh summer-time herbs.

Size: 8 servings

3 lbs baby red potatoes
3 tbsp unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3" cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tbsp chopped fresh dill
1 1/2 tsp finely grated lemon peel


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″ 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. (Can be made 8 hours ahead.  Cover and chill.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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