Think mayo and potatoes should stay far, far apart?
Then this gorgeous vinegar-based potato salad is for you.
Why should creamy potato salad follow the status quo?
Greg DuPree
This garlicky, herbaceous rendition makes a good case for staying away from the mayo for good.
Bring to a boil over medium-high.
Drain and rinse under cold water.
Let cool for 5 minutes.
Cut potatoes in half crosswise, or quarter if large.
Meanwhile, finely chop white and light green parts of scallions (you should have about 13 cup).
Thinly slice dark green parts (you should have about 12 cup).
Transfer garlic to a towel-lined plate with a slotted spoon; season with 14 teaspoon salt.
Transfer scallion-oil mixture to a large bowl.
Let cool for about 10 minutes.
Whisk vinegar, mustard, pepper, and remaining 212 teaspoons salt into scallion-oil mixture until thickened and well-combined.
Add potatoes, parsley, basil, and sliced dark green parts of scallions.
Gently fold to combine.
Top with crispy garlic chips before serving.
