Creamy Potato Salad With Lemon and Fresh Herbs

• 3 pounds baby red potatoespotato
• 3 tablespoons unseasoned rice vinegarvinegar
• ¾ cup mayonnaisemayonnaise
• 3 medium green onions, thinly slicedscallion
• 1 celery stalk, cut into ⅓-inch cubescelery
• ¼ cup chopped fresh parsleyparsley
• ¼ cup chopped fresh basilbasil
• 2 tablespoons chopped fresh dilldill
• 1½ teaspoons finely grated lemon peellemon

1. 01Bring 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. 02Cut potatoes into ¾-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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