Lemon and Herbs add a unique twist to this traditional 4th of July dish!
3 lbs Baby Red Potatoes
3 Tbl Rice Vinegar – unseasoned
¾ cup Mayonnaise
2 Tbl Dijon Mustard
3 Green Onions – thinly sliced
1 Celery Stalk – medium diced
¼ cup Flat Leaf Parsley – chopped
¼ cup Fresh Basil – chopped
2 Tbl Fresh Dill – chopped
1 1/2 tsp Lemon Peel – finely grated
1. 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.
2. Cut potatoes into quarters or eights depending on their size.
3. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and Slavo Salt. Continue layering potatoes with vinegar and Slavo Salt.
4. Add all remaining ingredients; toss.
5. Season with Slavo Salt.
Can be made 8 hours ahead. Cover and chill.
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