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Potato Salad with Lemon & Fresh Herbs
I prefer to use baby red potatoes over russets or yukon gold potatoes, as they are higher in starch and firmer, which means they don’t get as mushy or beat up when cooking and mixing the ingredients into the salad. And see my instructions below to easily cook perfect potatoes.
Prep Time: 00:10
Cook Time: 00:15
3 pounds baby red potatoes
1/2 cup mayonnaise
3 tablespoons unseasonded rice vinegar
4 medium green onions, diced
2 stalks celery, diced
1 large carrot, diced or shredded
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
salt and pepper to taste
2 tablespoons fresh squeezed lemon juice
1 zest from lemon
1This is my favorite way to cook potatoes in general, and it ensures you won’t overcook them. Dice the potatoes into bite size pieces. Depending on the size of your potatoes, cut them into thirds or quarters.
2Place the potatoes into a medium size pot and fill the pot with lukewarm water until the water is a couple of inches above the potatoes.
3Turn your burner on high and bring the water and potatoes to a boil, stir a couple of times unit the water boils. Once the water reaches a rolling boil, cover the pot and turn off the heat. Let the potatoes sit in the pot of water - covered - for about 10 minutes to finish cooking. This will perfectly cook your potatoes. Drain the potatoes from the water and place in a large mixing bowl.
4Add the remaining ingredients to your bowl of potatoes and gently mix to coat all potatoes with herbs and mayonnaise.
This can be made a day or two in advance of when you plan to serve it.
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