Tangy Potato Salad with Scallions

Name: Tangy Potato Salad with Scallions
Prep time: 5 min
Total time: 35 min
Ingredients: Coarse salt and ground pepper; 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced ½ inch thick; 0.5 cup white-wine vinegar; 4 scallions, thinly sliced; 0.5 cup olive oil

3.1

(112)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

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.

Originally appeared: Everyday Food, July/August 2008