Basic Potato Salad

1. 1

   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.

2. 2

   Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.

3. 3

   Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

4. 4

   Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

5. 5

   Add hot potatoes to vinegar mixture; toss to combine.

6. 6

   Cool to room temperature, tossing occasionally, about 1 hour.

7. 7

   Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.

8. 8

   Serve, or cover and refrigerate up to 2 days.

No additional tips available.