Tangy Potato Salad with Scallions

http://www.marthastewart.com/313228/tangy-potato-salad-with-scallions
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.

Ingredients

* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil

Directions

1.

Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.

Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.

When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)