Baby Potato Salad With Radishes And Celery - cooking recipe

Ingredients

3 lbs baby yukon gold potatoes
1 cup extra virgin olive oil
1/4 cup champagne vinegar
salt and pepper
4 cups thinly sliced celery
2 bunches radishes, thinly sliced
8 small scallions, whites and light green parts thinly sliced

Preparation

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
2. In a large bowl, 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 onions and season with salt and pepper.