A creamy potato salad flavored with rice vinegar, lemon zest, and a blend of fresh herbs (parsley, basil, dill). Ideal for picnics and barbecues.
Ingredients
- 1.35 kg New red potatoes
- 45 ml Unseasoned rice vinegar
- 180 ml Mayonnaise
- 3 pieces Medium scallions
- 1 piece Celery stalk
- 15 g Chopped fresh parsley
- 10 g Chopped fresh basil
- 1 g Chopped fresh dill
- 1 1/2 tsp Finely grated lemon zest
Method
- Boil a large pot of water. Add the potatoes and return to a boil.
- Reduce the heat and let simmer until the potatoes are tender (about 17 minutes).
- Drain the potatoes and let them cool until they are easy to handle (about 20 minutes).
- Cut the potatoes into roughly 2 cm pieces.
- In a large bowl, arrange a layer of potatoes. Drizzle with a little rice vinegar, salt, and pepper. Repeat with the remaining layers.
- Add the mayonnaise, scallions, celery, parsley, basil, dill, and lemon zest. Toss gently.
- Adjust the seasoning with salt and pepper if necessary.
- Cover and refrigerate for up to 8 hours before serving (optional).
Nutrition
Per serving
- Energy
- 274.9 kcal
- Protein
- 3.3 g
- Carbohydrate
- 27.72 g
- Fat
- 17.13 g
- Fibre
- 2.6 g
- Calcium
- 21.46 mg
- Iron
- 1.09 mg
- Magnesium
- 1.67 mg