1 1/2 lb. sm. new potatoes, scrubbed
1 1/2 lb. whitefish fillets, not skinned
1 tsp. salt
1 c. sliced scallions
1/2 c. salad oil (or olive oil)
1/2 c. lemon juice
1/4 c. vinegar (cider or white wine)
1 tsp. sugar
1 tsp. basil leaves
Salad greens, washed and crisped (optional)

Bring 2 inches water in pan to boil. Add potatoes and 1/2 teaspoon salt. Cover and cook on medium heat, stirring once, for 15 to 18 minutes, until tender. Drain. Bring 1 inch water to boil, same pan. Cut fish into 1 inch pieces. Add to water, bring to just boiling; cover; remove from heat. Set for 3 minutes or until fish is cooked. Drain well. Cut small potatoes in half, larger potatoes in fourths. In large bowl, combine potatoes, fish and scallions. Combine all other ingredients (except salad green) in jar with tight lid and shake well. Pour over salad. Toss gently. Cover; refrigerate until cool. Arrange on salad greens for serving.