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Tangy Potato Salad with Scallions

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Tangy Potato Salad with Scallions

Prep: 5 minutes
Total: 35 minutes, plus cooling

Ingredients

Serves 8

  • 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. (To store, refrigerate, up to 1 day.)
From Everyday Food, July/August 2008

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