Basic Potato Salad
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
- Total Time:
- Servings: 8
Source: Everyday Food, June 2007
- 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
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.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.