Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette. More Delicious Potato Dishes
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 1/2 inch thick.
Meanwhile, 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 scallions and season with salt and pepper.
The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions.