This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 pound small boiling potatoes (about 1 1/2 inches each)
1 teaspoon cider vinegar, or to taste
2 teaspoons olive oil
1 teaspoon Dijon mustard, or to taste
1/4 cup sliced scallion greens
Preparation
In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 minutes. Drain potatoes well in a colander and, when just cool enough to handle, halve. Transfer hot potatoes to a bowl and immediately toss with vinegar. Add remaining ingredients and salt and pepper to taste and gently toss until combined well. Serve potato salad warm or at room temperature.
