Tangy Potato Salad with Scallions

112 Ratings
  • 5 17
  • 4 21
  • 3 36
  • 2 32
  • 1 6

This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.

Everyday Food, July/August 2008

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Recipe Summary

prep:
5 mins
total:
35 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

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Reviews (3)

112 Ratings
  • 5 17
  • 4 21
  • 3 36
  • 2 32
  • 1 6
Martha Stewart Member
07/20/2011
This sour taste salad is a way to enjoy soft but crispy as well. I used Eco friendly ones with skin on. Whole food is good with fiber! If you want to have some sweet taste, add on fresh paprika (I used orange color) when you toss with olive oil. Cold is better in my opinion!
Martha Stewart Member
07/05/2011
This recipe was absolutly delicious!!! I used chives instead of scallions and let it cool in the fridge for one day and after that, the flavor was extremely enchanced!!!! IT tasted just like traditional german potato salad!!
Martha Stewart Member
06/04/2011
This is very like a Middle-Eastern recipe. The addition of sliced hard-boiled eggs atop the salad. It is served warm. YUM!
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