Overloading the Machine

Steamed Potato Salad with Scallions and Parsley

Recipes / Salads

Based on the Boston Globe Magazine 2005 July 31

Serves 4.

  • 14 2-inch yellow or red potatoes (or a mixture), scrubbed
  • 2 tablespoons cider vinegar
  • 1/2 tsp salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 2 tbsp white wine vinegar
  • 1 tsp whole-grain Dijon mustard
  • 1/4 cup canola oil
  • 6 scallions, coarsely chopped
  • Handful of flat-leaf parsley, coarsely chopped

Set a steamer insert in a large saucepan with a tight-fitting lid. Add enough water to come up to the bottom of the steamer. Bring the water to a boil. Add the potatoes, cover, and steam for 15 minutes or until the potatoes are tender. Drain them and transfer them to a cutting board.

While they are hot, quarter the potatoes. use a spoon to transfer them to a large shallow bowl. Sprinkle them with cider vinegar. Stir gently with a rubber spatula so the potatoes absorb the vinegar.

In a small bowl, whisk together the salt, pepper, the vinegar, and mustard. Add the oil a teaspoon at a time, whisking constantly.

Stir in the scallions and parsley. Spoon the dressing over the potatoes. Toss gently but thoroughly. Taste for seasoning and add more salt and pepper if you like. Cover and refrigerate for up to 2 hours before serving.

This page was last modified on 2011 December 20.