The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature (or close) before adding the radishes and scallions.
1 ½ lbs. baby Yukon Gold or fingerling potatoes, scrubbed but not peeled
½ C. extra-virgin olive oil
2 T. champagne vinegar
kosher salt and freshly ground black pepper
1 celery heart, thinly sliced (about 2 cups)
1 bunch radishes, thinly sliced
4 small scallions
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Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes ½” thick.
Meanwhile, in a large bowl with a cover, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes.
Just before serving, fold in the radishes and scallions and season with salt and pepper. Yield: 6 servings.
Wines: dry whites, light reds, fuller-bodied reds
Compliments cheeses, cured meats, seafood
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