Saw this interesting potatoe salad recipe from Pam Anderson in Bon Appetite and made it for a bbq with friends.
3 pounds baby red potatoes (used baby yukon gold)
3 tablespoons unseasoned rice vinegar (used cider vinegar)
3/4 cup mayonnaise
1/4 cup sour cream
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
11/2 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. 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. DO AHEAD Can be made 8 hours ahead. Cover and chill.
Recipe adapted from Bon Appetite
Note: Changed a few ingredients based on what I have around. I also added 1/4 sour cream to the recipe as I liked my potatoes salad more creamy. H, who is not a carbs fan, enjoyed this potatoe salad and found it very fresh and summery. I liked the fresh herbs addition, and the lemon peel gave it a nice zesty flavor too. Will be keeping this recipe for a nice summer side dish.