Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
3 lb. baby red potatoes	Washed and trimmed
3 tablespoons unseasoned rice vinegar
3 medium green onions	Washed, trimmed and thinly sliced
1 celery stalk	Washed , trimmed and minced
2 tablespoons chopped parsley
¼ cup fresh basil or 2 tablespoon dried basil	Washed and chopped
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
1 ½ teaspoons finely grated lemon peel	Wash, zest and juice
1 teaspoon lemon juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring potatoes to boil in large pot of water.
2	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 ¾ inch pieces.
3	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.
4	Season with salt and pepper. Can be made 8 hours ahead of serving time. Cover and chill.