Creamy Potato Salad with Lemon and Fresh Herbs

Ingredients for Creamy Potato Salad with Lemon and Fresh Herbs

• 1.4kg baby red potatoes

• 45ml unseasoned rice vinegar

• 180ml mayonnaise

• 3 medium spring 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

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.