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    EASY SUMMER POTATO SALAD
    from "Recipes from Home" by David Page and Barbara Shinn

    Slicing the potatoes while they're still warm and immediately tossing them with the oil and vinegar allows them to absorb the flavors of the dressing. If you make it ahead of time and refrigerate it, let it come back to room temperature before you serve it.

    Serves 6
    INGREDIENTS (CLICK TO BUY)

    3 pounds small Yukon Gold or white potatoes, scrubbed
    1 teaspoon kosher salt
    1 1/2 cups minced scallions (excluding the dark green tops)
    1 1/2 cups olive oil
    1/2 cup apple cider vinegar
    Kosher salt and freshly ground black pepper to taste

    Print recipe
    PREPARATION

    Place the potatoes and the 1 teaspoon kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain well. While the potatoes are still warm, slice them and place in a large bowl. Add the scallions.
    Whisk together the olive oil and vinegar in a small bowl. Add the dressing to the potatoes and toss together. Season with salt and pepper. Serve at room temperature.


    Product nutrition and information
     Quantity Ingredients Est.Price
      FreshDirect Red Creamer Potatoes - $3.99/ea
     24oz
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Heinz Apple Cider Vinegar - $2.89/ea
     32oz
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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