• 8servings
  • 100minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes

  2. 1/3 cup white-wine vinegar

  3. 4 scallions, white part minced, green part thinly sliced

  4. Coarse salt

  5. Ground pepper

  6. 3/4 cup light mayonnaise

Instructions Jump to Ingredients ↑

  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. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

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

  4. Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

  5. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.


Send feedback