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Basic Potato Salad

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Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2007

Ingredients

  • 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
  • 1/3 cup white-wine vinegar
  • 4 scallions, white part minced, green part thinly sliced
  • Coarse salt
  • Ground pepper
  • 3/4 cup light mayonnaise

Directions

  1. Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.

  2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

  3. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

  4. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

  5. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Reviews Add a comment

  • GrahamH
    13 DEC, 2013
    Cazare Bucuresti este cea mai buna solutie pt un hotel.
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  • MartiniLaura
    4 JUL, 2012
    Made it exactly according to posted recipe, but with extra veggies...a touch dry, so added a bit of sour cream. VERY good!!
    Reply
  • liz1071
    28 OCT, 2010
    My secret to keeping it from becoming too dry is to add just a bit of Carnation Evaporated milk, regular milk will work too. I prefer to evaporated milk because it's creamier and it will give it a nice consistency
    Reply
  • jody511
    19 AUG, 2010
    I boil 5 LBS. potatos whole till knife tender,put them in the sink and cool with cold water till just warm.Peel and chop into small pieces. Chop 1 small onion very fine. Chop 2 sticks of celery very fine,1 small green pepper choped fine. Pour it all into a deep bowl. Pour 1/2 cup of cider vinager over top and mix together. Add salt and pepper to taste. Mix in 1whole jar of mayo. Sometimes I add bacon and eggs. I have been told that I make the best potato salad in the world,it could be b
    Reply
  • patcash
    14 MAY, 2010
    Gourmet Diary, I am with you. The secret to my potato salad is the addition of sour cream with the mayo and a small amount of mustard. I learned this from a Jewish Deli I used to go to who made the best potato salad I had ever eaten. They told me the secret was the sour cream. I also always use eggs, celery and stuffed green olives chopped up and then sliced and put on top as decoration along with sliced eggs. A hit every time, even if I do say so myself, but then there has to be a reason I am t
    Reply
  • JenniferCity85
    2 MAR, 2010
    Is it best to make this salad the night before?
    Reply
  • techsan girl
    29 AUG, 2008
    Our family LOVES this one. It's amazing what adding the vinegar to the hot potatoes does. Just had to look it up to make for the weekend...
    Reply