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Tangy Potato Salad with Scallions

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

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


  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 Note

To store, refrigerate, up to 1 day.

Reviews (3)

  • jenaha 20 Jul, 2011

    This sour taste salad is a way to enjoy soft but crispy as well. I used Eco friendly ones with skin on. Whole food is good with fiber! If you want to have some sweet taste, add on fresh paprika (I used orange color) when you toss with olive oil. Cold is better in my opinion!

  • ExpandingChef 5 Jul, 2011

    This recipe was absolutly delicious!!! I used chives instead of scallions and let it cool in the fridge for one day and after that, the flavor was extremely enchanced!!!! IT tasted just like traditional german potato salad!!

  • designrox1103 4 Jun, 2011

    This is very like a Middle-Eastern recipe. The addition of sliced hard-boiled eggs atop the salad. It is served warm. YUM!

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