Picnic salads were a staple at summer events growing up in a small Midwestern town. All manner of egg salads, potato salads and pasta salads could be found at any reasonably sized gathering.  I'm not sure if it was the mayonnaise, questionable refrigeration methods, or the prevalence of raw onions -- but I usually made a point to avoid these offerings in my younger years.

As my palate has grown, so has my desire to revisit these classic dishes and make them worthy of their place at our family table. Thanks to my father's bountiful herb garden, I was inspired to try this flavorful twist on potato salad at our recent Independence Day celebration. This recipe could be easily adapted to the assortment of fresh herbs in your garden.

Lemon and Herb Potato Salad
adapted from Bon Appétit

Ingredients
3 pounds baby red potatoes
3 Tbl unseasoned rice vinegar
3/4 C mayonnaise
4 medium chives, thinly sliced
1 Tbl fresh oregano
1 Tbl fresh thyme
2 Tbl fresh basil leaves, chopped
1 1/2 tsp lemon zest
salt and pepper

Method
Rinse the potatoes and pierce them once with a fork. Bring them to a boil in a large pot of salted water.  Reduce heat to medium-low and simmer the potatoes until tender, about 17 minutes. Drain and let stand until cool enough work with.

Cut the potatoes into 1/4 inch pieces.  Place into a large boil and toss with the vinegar and some salt and pepper. Add the rest of the ingredients and toss to combine. Salt and pepper to taste. Refrigerate until you are ready to serve.