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

Name: Spring Potato Salad With Green Garlic Dressing Recipe - Los Angeles Times
Total time: 45 min
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

www.latimes.com

Subtly sweet green garlic flavors the dressing for this spring potato salad, teeming with scallions, chives and arugula.

View full recipe on www.latimes.com

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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