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Forget the mayo-drenched, store-bought stuff and brighten things up with this lemony, wood-fired potato salad.
10 scallions
2/3 Cup extra-virgin olive oil, divided
1 1/2 Pound fingerling potatoes, halved lengthwise
kosher salt, divided, plus more to taste
freshly ground black pepper
1 Teaspoon Kosher salt
2 Tablespoon rice vinegar
2 Teaspoon lemon juice
1 Small jalapeño, sliced
Freshly ground black pepper, to taste
: 450 ˚F
: 450 ˚F
10 scallions
1/3 Cup extra-virgin olive oil, divided
: 450 ˚F
1 1/2 Pound fingerling potatoes, halved lengthwise
kosher salt, divided, plus more to taste
To Taste freshly ground black pepper
1 Teaspoon Kosher salt
2 Tablespoon rice vinegar
2 Teaspoon lemon juice
1 Small jalapeño, sliced
To Taste Freshly ground black pepper, to taste
1/3 Cup extra-virgin olive oil, divided