Tangy Potato Salad with Scallions

Prep Time:
5 mins
Total Time:
35 mins

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


  • 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


  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.

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