Food & Cooking Recipes Salad Recipes Tangy Potato Salad with Scallions 3.1 (112) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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