Tangy Potato Salad with Scallions

  • Prep:
  • Total Time:
  • Servings: 8
Tangy Potato Salad with Scallions

Source: Everyday Food, July/August 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Cook's Notes

To store, refrigerate, up to 1 day.

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