Creamy Potato Salad With Lemon And Fresh Herbs

• 3 lbs baby red potatoes
• 3 tablespoons unseasoned rice vinegar
• 3/4 cup mayonnaise
• 3 medium green onions, thinly sliced
• 1 stalk celery, 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

1. Bring potatoes to boil in a 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" pieces.
3. Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
4. Add all remaining ingredients; toss.
5. Season with salt and pepper.
6. Cover and chill.

baby red potatoes, rice vinegar, mayonnaise, green onions, celery, parsley, fresh basil, dill, lemon peel

Taken from www.food.com/recipe/creamy-potato-salad-with-lemon-and-fresh-herbs-235089 (may not work)