Martha Stewart’s Tangy Potato Salad with Scallion
Potato Salad is a staple at any outdoor cookout. Here’s a simple recipe to make you own “sure to be a hit” potato salad from Martha Stewart.
What you’ll need:
- Coarse salt and ground pepper
- 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
How to prepare:
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. (To store, refrigerate, up to 1 day.)