Creamy Potato Salad with Lemon and Fresh Herbs
Ingredients
- 3 pounds baby red potatoes
- 4 Tbsp unseasoned rice vinegar divided
- .5 cup mayonaise
- .25 cup buttermilk
- 5 medium green onions thinly sliced
- 2 stalk celery cut into 1/3 inch cubes
- .25 cup fresh parsley chopped
- .25 cup basil chopped
- 2 Tbsp fresh dill chopped
- 1.5 tsp Lemon zest
- 1 Tbsp dijon mustard
Instructions
- 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.
- While potatoes are boiling, combine 1 tablespoon rice vinegars and remaining ingredients in a small bowl, set aside.
- When potatoes have cooled, Cut into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with 1 tablespoon of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add dressing and toss. Season with salt and pepper.
- DO AHEAD Can be made 8 hours ahead. Cover and chill.
Notes
You can omit the buttermilk, just increase the mayonaise by 1/4 cup.