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by Caitlin Saniga

This potato salad has nice, simple flavors. It's definitely a classic, and I see plenty of opportunities to add ingredients. Maybe not all at once, but I think these would make good additions to an already nice potato salad: sliced deviled egg, crispy crumbled bacon, diced green pepper or chopped green apple.

  •  1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 4 celery stalks, halved lengthwise and thinly sliced
  • 2 scallions, thinly sliced
  • salt and pepper

Set a steamer basket in a large saucepan. Fill with enough water to come just below the basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.

Meanwhile, in a large bowl, whisk together oil, mustard and vinegar. Add celery, scallions and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Makes 8 side-dish servings.

Recipe adapted from: MarthaStewart.com

Photo: Caitlin Saniga

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