• 1.5 Kg baby Red Potatoes

• 3 tablespoons Rice Vinegar

• 100ml Mayonnaise

• 1 tab Celery Pesto Fresco SIPO

• 3 Spring Onions, thinly sliced

• 1 celery stalk, cut into 1/3-inch cubes

• Fresh Parsley- chopped

• Fresh Basil-chopped

• Fresh Dill-chopped

• 1 1/2 teaspoons finely grated lemon peel

PREPARATION

1. 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.

2. 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.

Enjoy, be light and healthy!

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