Basic Potato Salad

Ingredients:
- coarse salt and pepper
- 3 lbs waxy potatoes, scrubbed and cut into 3/4-inch cubes (such as Yukon gold or new)
- 13 cup white wine vinegar
- 4 scallions, white part minced, green part thinly sliced
- 34 cup light mayonnaise

Directions:
- Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
- Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.
- Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
- Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add hot potatoes to vinegar mixture; toss to combine.
- Cool to room temperature, tossing occasionally, about 1 hour.
- Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.
- Serve, or cover and refrigerate up to 2 days.