Creamy Potato Salad with Lemon and Fresh Herbs
['3 pounds baby red potatoes', '3 tablespoons unseasoned rice vinegar', '3/4 cup mayonnaise', '3 medium green onions, thinly sliced', '1 celery stalk, cut into 1/3-inch cubes', '1/4 cup chopped fresh parsley', '1/4 cup chopped fresh basil', '2 tablespoons chopped fresh dill', '1 1/2 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, 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. DO AHEAD Can be made 8 hours ahead. Cover and chill.
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