Spring Potato Salad With Green Garlic Dressing Recipe - Los Angeles Times

Ingredients

• 2 stems green garlic or 4 stems garlic scapes, roughly chopped
• 1 cup loosely packed flat-leaf parsley leaves
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Pinch of granulated sugar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons vegetable oil
• 2 pounds baby potatoes (smaller than golf balls)
• 1 1/2 teaspoons kosher salt, plus more
• 1 bunch green onions, trimmed and thinly sliced
• 1 small bunch fresh chives (with blossoms if available, reserved), snipped (about 1/2 cup)
• 2 cups baby arugula