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    from "Everyday FoodŽ 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

    Print recipe

    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.)

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yukon Gold Potatoes, Bag - $4.99/ea
      Roland Special Reserve White Wine Vinegar - $3.69/ea
      Scallions - $0.99/ea
     5.5oz, Farm Fresh, bunch
    You May Already Have
      Gefen Ground Black Pepper - $1.59/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
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