Baby Potato Salad with Radishes and Celery

This is a nice tangy change from your usual mayo-based potato salads.
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Ingredients

• 2 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
  
• 3/4 cup extra-virgin olive oil
• 1/4 cup Champagne vinegar
• Kosher salt and freshly ground black pepper
• 3 celery ribs, thinly sliced 
• 1 bunch radishes, thinly sliced
• 4 small scallions, white and light green parts only, thinly sliced 

How to Make It

Step 1    
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. Dice the potatoes 1/2 inch thick.

Step 2    
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.