Basic Potato Salad

Directions

1. Prepare the steamer basket and pot:
   Set a steamer basket in a large pot (Dutch oven works great), and add enough salted water to come just below the basket. Bring to a boil.

   

2. Steam the potatoes:
   Place the potato cubes in the steamer basket, cover the pot, and reduce the heat to a gentle simmer. Steam the potatoes, tossing gently occasionally, until they are tender—about 15 to 25 minutes.

   

3. Mix the vinegar and scallion whites:
   While the potatoes steam, in a large bowl, combine the white-wine vinegar, minced scallion whites, 1 teaspoon coarse salt, and ¼ teaspoon ground black pepper.

   

4. Toss the potatoes in the vinegar mixture:
   Once the potatoes are tender, add them to the vinegar mixture and toss to coat while they’re still hot. Let them cool to room temperature, tossing occasionally, about 1 hour.

   

5. Finish the salad:
   After the potatoes have cooled, stir in the light mayonnaise and sliced scallion greens. Mix gently until everything is well combined.

   

6. Serve or refrigerate:
   Serve immediately, or cover and refrigerate for up to 2 days.

   

Storing and Food Safety

Potato salad must be kept chilled to prevent foodborne illness. Like all perishable items, it shouldn’t sit out of the refrigerator for more than four hours—less if it’s a hot day. At outdoor gatherings, try to keep the salad out of direct sunlight and return any leftovers to the fridge within an hour.

How Long It Lasts: Leftover potato salad can be stored in the fridge for up to 2 days. Make sure it’s well-covered to prevent it from drying out.

This Basic Potato Salad is easy to make and a reliable crowd-pleaser that pairs perfectly with grilled meats and summer sides. Enjoy!