Tony Nasello shares with us his mother-in-law’s famous potato salad recipe with few and easy ingredients, Yukon gold potatoes, scallions and a apple cider vinaigrette.
Marilyn’s Potato Salad
Serves: 6 to 8
-3 lbs. Yukon Gold potatoes
-1 bunch of scallions (green onions), sliced into thin rounds (remove the roots & top inch of greens)
-1/4 cup apple cider vinegar
-3/4 cup extra virgin olive oil
-2 teaspoons kosher salt
-1 teaspoon crushed black pepper
In a medium bowl, whisk together the cider vinegar, olive oil, salt and pepper until emulsified (well combined). Taste and adjust seasoning as desired.
Boil the potatoes whole in salted water (1 tablespoon) for 15-20 minutes, until barely tender when pierced through with a fork. As soon as you can handle them, cut into one-inch chunks and place into a large bowl. Add the vinaigrette to the potatoes, then the scallions and toss. Cover with plastic wrap and refrigerate for at least one hour before serving. Serve cold or at room temperature (ideal).