Baby Potato Salad with Radishes and Celery

Ingredients

• 4 cups celery hearts thinly sliced
• 0.3 cup champagne vinegar 
• 3 pounds fingerling potatoes peeled scrubbed
• 25 servings kosher salt and pepper black freshly ground
• 1 cup olive oil extra-virgin
• 2 bunches radishes thinly sliced
• 1 cup scallions light white green thinly sliced

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook until tender, about 20 minutes.
3. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
4. 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.
5. 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.