Balsamic Potato Salad

2 pounds New Red Potatoes

1 cup Sour Cream

1/4 cup Balsamic Vinegar

1 tablespoon Olive Oil

2 teaspoons Salt

1/2 teaspoon Fresh Ground Pepper

1 cup Sliced Scallions

1 1/2 cups Coarsely Chopped Celery

1 cup Sliced Radishes

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

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 tb sliced scallions. 

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.