Need a little 4th of July recipe inspiration? We wanted to try something a little different with out potato salad this year. Lemon and herbs add a unique twist to this traditional side dish.
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
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.
Slavo's Tip: Can be made 8 hours ahead just cover and chill.