Basic Potato Salad
This simple potato salad recipe will be your summer staple for cookouts and family dinners.
Ingredients
- 3 pounds waxy potatoes (such as yukon gold or new), scrubbed and cut into ¾-inch cubes
- ⅓ cup white-wine vinegar
- 4 scallions, white part minced, green part thinly sliced
- coarse salt
- ground pepper
- ¾ cup light mayonnaise
Directions
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.
- Serve, or cover and refrigerate up to 2 days.
