We all start out with the best intentions. Even those of us who plan elaborate menus for our friends when we host dinner parties, only to run out to the grocery store the night before to buy prepared salads and pre made hamburger patties because quite simply, we ran out of time.
Then there are other instances where the stars align and you actually have the time to create the Pinterest-worthy snacks and an attention-grabbing bacon potato salad that you found online and you manage to get your Barefoot Contessa chicken recipe marinated and ready before the first of the wine is even poured.
Then there are the times where you wind up someplace in the middle. Where you open up bags of chips and a tub of guacamole from the deli counter for your friends to nosh on, but you manage to whip up grilled chicken from scratch and the most basic side salads you can fathom.
This potato salad falls smack in the middle of the spectrum. It’s homemade, which means it will impress people (or at least I like to think so) but it’s also not going to take you hours and loads of ingredients.
- 3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into ¾-inch cubes
- ⅓ cup white-wine vinegar
- 4 scallions, white part minced, green part thinly sliced
- Coarse salt
- Ground pepper
- ¾ cup light mayonnaise
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and ¼ teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.
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February 10, 2017 at 8:06 pm[…] Basic Potato Salad from In Good Taste […]