Potato Salad

It's that time of the year for burgers and hot dogs on the grill, and, what goes better with burgers and dogs than old-fashioned potato salad?! Of course, on my grill, the burgers and dogs are meatless ones.

We were invited, recently, to attend a family cookout and I asked to bring the potato salad. Instead of making just regular, old-fashioned potato salad, I opted to make a newer version chocked full of fresh herbs and just the right amount of zingy lemon zest. The result was light and refreshing and proved to be the perfect twist on everyone's standard potato salad.

I choose to use new potatoes because they are lower in starch than Russets or Yukon Golds, which means they retain their shape when tossed and mixed with a creamy dressing. I look for the tiniest new potatoes possible. If available, it's fun to use several different colors - red, purple, gold - they will turn your salad into a colorful rainbow! And, yes, the fresh herbs and green onions I used were from one of our gardens.

Try this refreshing spin on potato salad at your next cookout! I promise it will be a hit!

Lemony Potato Salad with Fresh Herbs

3 pounds baby red potatoes

3/4 cup veganaise

3 tablespoons rice vinegar

4 medium green onions, thinly sliced

1/4 cup chopped fresh flat leaf parsley

1/4 cup chopped fresh basil

2 tablespoons chopped fresh dill

2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender. Drain; let stand until cool enough to handle. In the meantime, make the dressing with the remaining ingredients and set aside. When potatoes are cool, cut into 3/4-inch pieces, place in a bowl and season liberally with salt and pepper. Add dressing, toss well.
Cover and chill. Can be made a day ahead.