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
