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Tangy Potato Salad with Scallions

Tangy Potato Salad with Scallions

Everyday Food, July/August 2008 http://www.marthastewart.com/313228/tangy-potato-salad-with-scallions
3.1875
Rated
63.75100(67)67
  • Prep Time 5 minutes
  • Total Time 35 minutes, plus cooling
  • Yield Serves 8

Ingredients

    • 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

Directions

  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.

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