Baby Red Potato Salad With Lemon And Herbs Recipes

Steps:

• 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.
• Cut potatoes into 3/4-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.

Steps:

• Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

Steps:

• Layer onions and salt in a bowl. Pour vinegar over onions. Set aside for 30 minutes to draw out the bitter juices.
• Meanwhile, place potatoes in a pot of cold salted water. Cook until fork tender, 15 to 20 minutes. Drain and cut potatoes in half. Cut each half into 1/4-inch slices to form half-moons.
• Place still-warm cut potatoes in a medium-size bowl. Drain onions from vinegar, reserving a little vinegar as dressing. Stir in olive oil and flat-leaf parsley.