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. Learn more tips for perfecting your potato salad: How-to with Allie.

  • Prep:
  • Total Time:
  • Servings: 8
Basic Potato Salad

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.

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