BASIC POTATO SALAD

    INGREDIENTS:
  • coarse salt and ground pepper to taste
  • 3 lbs waxy potatoes (such as yukon gold, new or red, scrubbed and cut into 3/4 inch cubes.)
  • 1/3 cup white-wine vinegar
  • 4 scallions, white part minced, green part thinly sliced
  • 3/4 cup light mayonnaise
    DIRECTIONS:
  • Set a steamer basket in a dutch oven (or large pot with lid). and add enough salted water to come just below basket, bring to boil.
  • Place potatoes in basket, cover pot and reduce heat to a gentle simmer. Steam potatoes, gently tossing occassionally until tender, 15-25 minutes.
  • Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 tsp coarse salt and 1/4 teaspoon pepper.
  • Add hot potatoes to vinegar mixture and toss to combine. Cool to room temperature, tossing occassionally, about 1 hour.
  • Add mayonnaise and scallion greens to cooled potatoes, mix gently to combine. Serve or cover and refrigerate up to 2 days.

      (NOTE: combining the potatoes with the vinegar mixtue while they're still hot allows them to absorbe it all for a more flavorful salad.)
      (NOTE: can add boiled chopped eggs as well.)
      (credits: martha stewart)