2 lbs. red new potatoes, cut into chunks
1 c. sour cream
1/4 c. balsamic vinegar
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. ground pepper
1 c. scallions, sliced
1 1/2 c. celery, coarsely chopped
1 c. radishes, sliced
Romaine lettuce leaves (garnish)

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

Dressing: Whisk sour cream, vinegar, olive oil, salt and pepper in large bowl until blended. Stir in all but 2 tablespoons scallions. Drain potatoes well; 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 lettuce leaves and spoon potato salad onto lettuce. Sprinkle salad with reserved scallions. Serves 12.