The BTL's weren't great... putting them in the Panini maker wasn't the best idea (hot, wilted lettuce=not so good). But, the potato salad was excellent. Next time we'd reduce the dill (we're not huge dill fans), but the vinegar and lemon really add a nice kick to the potatoes. Mmmm. Creamy Potato Salad with Lemon and Fresh Herbs Makes 8 servings. Recipe from Bon Appetit. Ingredients 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 11/2 teaspoons finely grated lemon peel Directions 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

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