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from "Everyday Food® magazine"

Equal parts olive oil and white-wine vinegar make a tangy vinaigrette for this quick potato salad. The salad can be made a day ahead of time and is good cool or at room temperature.

Prep Time: 5 minutes
Total Time: 35 minutes, plus cooling
Yield: Serves 8

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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

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1. 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.
2. 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.
3. When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Yukon Gold Potatoes, Bag - $4.99/ea
  Roland Special Reserve White Wine Vinegar - $3.69/ea
 16.9fl oz
  Ocean Mist Farms Scallions - $1.99/ea Save! 2 for $3.00
You May Already Have
  Gefen Ground Black Pepper - $2.69/ea
  Morton's Coarse Kosher Salt - $2.99/ea
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
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