Sunday, May 24

Salad on Sunday: Lemon and Herbs Potato Salad

For me, few things scream summer like fresh basil and potato salad. I love regional variations on this simple concoction. I am forever searching for new and interesting potato salad recipes. If you have any favorites feel free to share!

3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
sea salt and cracked pepper
1/4 cup mayonnaise
1/3 cup sour cream
2 green onions, thinly sliced
1 celery stalk, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
3 teaspoons 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-inch pieces. In large bowl add a layer of potatoes and sprinkle with a tablespoon of vinegar, sea salt and cracked pepper. Continue layering potatoes with vinegar, salt, and pepper. Add remaining ingredients and gently toss until well incorporated.

Serves 8

4 comments:

Debra said...

You never let us down with your Sunday suggestions. I know the herbs and the lemon zest must make this wonderfully tangy. I think for the July 4th holiday!

Karena said...

Yummy! We have so many big family gatherings that it is great to have new dishes to bring along to dinner.

Ideezine said...

Wow sounds like the beginning of vacation time is the perfect time to try this yummy....like tomorrow.

Thanks!

Bette

Tamstyles said...

Food too? Oh Rhonda...talk about multi fab!