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Potato Salad with Celery and Scallions


Serve this lighter potato salad with our Southern Pulled-Pork Sandwiches.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008


  • 1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white-wine vinegar
  • 4 celery stalks, halved lengthwise and thinly sliced
  • 2 scallions, thinly sliced
  • Coarse salt and ground pepper


  1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.

  2. Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Cook's Notes

Toss the potatoes with the dressing while they're hot to help them absorb the flavors.

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