My absolute favorite potato salad

I've been making this recipe since I first saw it in an issue of Bon Appetit, and I remember thinking at the time, why the hell didn't I think of putting my yearly bounty of fresh herbs into what is usually a boring, tasteless side dish at BBQs? I've already lamented my hatred for pasta salads, but my hatred for the mayo-saturated, overcooked potato salad has only been able to find solace in this recipe.


I don't follow it to a T since I generally tend to add more herbs than are called for or sub out ones that I don't have on hand for those that are about to wilt, but this is another great way to not only clean out your surplus of fresh summer herbs but satisfy a hungry crowd.


Ian and I used the fresh red potatoes we procured at the Farmer's Market to make this dish, and it made a wonderful accompaniment to the quick frozen burgers we threw on the grill on one of the hottest days of the year for the Palouse. With Romano broad beans and fresh garden sugar snap peas, as well as fresh strawberries and blackberries rounding out the meal, I almost forgot that I have been hot and miserable for the past few days. Almost.








Creamy Potato Salad with Lemon and Fresh Herbs
Bon Appetit 2007

3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise*
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley**
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel***


Directions
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.

2. Cut potatoes into 3/4-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.
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.

2. Cut potatoes into 3/4-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.

* I used Vegenase
** I sometimes use cilantro or a mixture of both
*** I throw a little lemon juice into the mix