Herbed Potato Salad

Chris and I attended a cooking class at the Chopping Block yesterday down in Lincoln Square. It was a demo class called Beer Garden Grill. We had a great time and got some excellent recipes that I will share here. This one is possible the best potato salad I have ever had. It never occured to me to add lemon zest but wow, does it punch up the flavor of the salad.

3lbs. baby red potatoes
3 tbsp. good quality apple cider vinegar
salt and pepper to taste
3/4 C. mayonnaise
3 green onions, thinly sliced on the bias
1 stalk celery, medium dice
1/4 C. parsley, rough chopped
2 tbsp. basil leaves, torn
2 tbsp. dill, rough chopped
1 1/2 tsp. lemon zest

Bring the potatoes to a boil, in a large pot of salted water. Reduce heat to medium low and simmer until potatoes are tender. Drain and allow to cool enough to handle. Cut the potatoes into a large dice and place in a bowl.

Gently toss the potatoes with vinegar, salt, and pepper,. Add all remaining ingredients and mix well.

Season with salt and pepper to taste and serve either at room temperature or chilled.