The Springiest Potato Salad Ever

1. 1

   Place potatoes in a large saucepan and cover them with water. Salt lightly. Bring to a rolling boil, then turn down heat and simmer for 8 to 10 minutes, until potatoes are fork tender.

2. 2

   While the potatoes cook, whisk the mustards and vinegar together in a large bowl. Add the olive oil in a stream, whisking the whole time. Add salt and pepper to taste. Add the green onions and green garlic to the vinaigrette and combine, then set aside.

3. 3

   When potatoes are fully cooked, drain them in a colander, patting them dry if necessary. While still hot, add potatoes into the bowl with the vinaigrette. Mix gently.

4. 4

   Add in the chopped pea shoots and toss. Taste for salt and pepper. Garnish with reserved green onions or scallions.

5. 5

   Serve potato salad warm or at room temperature. If you make it earlier in the day, refrigerate it in the interim -- but make sure to take it out about 1/2 hour before serving, so that the salad can come back to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.