POTATO SALAD WITH SCALLIONS RECIPES

Name: Tangy Potato Salad with Scallions
Prep time: 5 min
Total time: 35 min
Ingredients: 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

TANGY POTATO SALAD WITH SCALLIONS RECIPE | MARTHA STEWART

Tangy Potato Salad with Scallions Recipe | Martha Stewart image

This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 35 minutes

Prep Time 5 minutes

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 280 g, FatContent 14 g, FiberContent 4 g, ProteinContent 6 g

POTATO SALAD WITH CELERY AND SCALLIONS RECIPE - FOOD.COM

Potato Salad With Celery and Scallions Recipe - Food.com image

from Everyday Food. Tossing the potatoes with the dressing while they're still hot helps flavor absorption.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs yukon gold potatoes, cut into 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
4 celery ribs, thinly sliced
2 scallions, thinly sliced
kosher salt
ground pepper

Steps:

Set a steamer basket in a large saucepan.
Add enough water to come just below the basket.
Bring water to a boil.
Place potatoes in steamer basket and reduce heat to a simmer.
Cover and steam until tender, about 15 minutes.
Meanwhile, whisk oil, mustard and vinegar in a large bowl.
Add celery, scallions and hot potatoes and season with salt and pepper.
Toss to combine.
Cool to room temperature, tossing occasionally.

Nutrition Facts : Calories 218.3, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 82.1, CarbohydrateContent 36.3, FiberContent 4, SugarContent 2.5, ProteinContent 3.8

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