Food & Cooking Recipes Salad Recipes Tangy Potato Salad with Scallions 3.1 (112) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 8 This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar. Ingredients Coarse salt and ground pepper 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced ½ inch thick ½ cup white-wine vinegar 4 scallions, thinly sliced ½ cup olive oil 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. 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. Rate it Print