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Recipe: Tangy Potato Salad with Scallions (with oil and vinegar dressing)

Salads - Potato, Pasta
TANGY POTATO SALAD WITH SCALLIONS

"Enough to feed a crowd, this can easily be halved."

Coarse salt and ground pepper (to taste)
4 pounds Yukon gold or other waxy potatoes, scrubbed, halved and sliced 1/2 inch thick
1/2 cup white-wine vinegar
4 scallions, thinly sliced
1/2 cup olive oil

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, occasionally gently tossing, until crisp-tender, about 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. (To store, refrigerate for up to 1 day.)

Makes 8 servings
Source: Everyday Food, Sandra Rose Gluck, Martha Stewart Living magazine, August 2008
MsgID: 39784
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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