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Balsamic Potato Salad
Yield: 12 Servings

2 lb new red potatoes
1 cup sour cream
1/4 cup balsamic vinegar
1 Tbsp olive oil
2 tsp salt
1/2 tsp fresh ground pepper
1 cup sliced scallions
1 1/2 cup coarsely chopped celery
1 cup sliced radishes
romaine lettuce leaves

Cook potatoes in a large pot of boiling salted water over medium
heat just until tender, 15-20 minutes.

Meanwhile, make balsamic dressing: Whisk sour cream, balsamic
vinegar, olive oil, salt and pepper in a large bowl until blended.
Stir in all but 2 Tbsp sliced scallions.

Drain potatoes well in a colander. Transfer to bowl; add dressing
and gently toss to coat. Let potatoes cool to room temperature.
Add celery and radishes to potatoes in bowl and toss gently to
combine. Line serving bowl with romaine leaves and spoon potato
salad onto lettuce. Sprinkle salad with reserved scallions.

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