Tangy Potato Salad with Scallions
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
- Total Time:
- Servings: 8
Source: Everyday Food, July/August 2008
- Coarse salt and ground pepper
- 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
- 1/2 cup white-wine vinegar
- 4 scallions, thinly sliced
- 1/2 cup olive oil
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
When potato mixture is cool, mix in oil; season potato salad with salt and pepper.