Baby Potato Salad With Radishes and Celery

• baby yukon gold potatoes↗3 lbs
• extra virgin olive oil↗1 cup
• champagne vinegar↗1⁄4 cup
• salt and pepper
• thinly sliced celery4 cups
• radishes↗2 bunches

  thinly sliced

• scallions↗8 small

  whites and light green parts thinly sliced

Step-by-step instructions

1. 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. 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.