Garlic-and-herb potato salad

Indulge in the delightful flavors of garlic and fresh herbs in this mouthwatering potato salad. Perfect for any culinary enthusiast craving a burst of savory goodness.

Ingredients:

• 1360g multicolored baby potatoes, scrubbed
• 6 medium scallions
• .6666 cup olive oil
• 8 large cloves garlic, very thinly sliced (about ⅓ cup)
• 2 ¾ teaspoon kosher salt, divided, plus more for water
• ¼ cup white wine vinegar
• 2 tablespoons whole-grain mustard
• ½ teaspoon freshly ground black pepper
• ½ cup packed fresh flat-leaf parsley leaves, chopped
• ½ cup packed fresh basil leaves, chopped

Instructions:

1. Begin by placing the potatoes in a large pot and covering them with water; add a generous amount of salt for seasoning. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow the potatoes to cook until they are easily pierced with a fork, which should take approximately 16 to 18 minutes (ensure not to overcook them). Once done, drain the potatoes and rinse them under cold water. Let them cool for about 5 minutes before cutting them in half crosswise, or quartering them if they are large.
2. While the potatoes are cooking, finely chop the white and light green parts of the scallions (aim for around 1/3 cup in total). Thinly slice the dark green parts of the scallions (you should have about 1/2 cup). In a small skillet, cook the oil and garlic over medium-low heat, stirring occasionally, until the garlic turns golden which should take about 6 to 8 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate and season it with 1/4 teaspoon of salt. To the remaining oil in the skillet, add the chopped white and light green parts of the scallions. Cook over medium heat, stirring frequently until they soften, approximately 1 minute. Once softened, remove from heat and transfer the scallion-oil mixture to a large bowl. Allow it to cool for roughly 10 minutes.
3. Next, whisk together the vinegar, mustard, pepper, and the remaining 2 1/2 teaspoons of salt into the scallion-oil mixture until it thickens and is well combined. Add the cooked potatoes, parsley, basil, and the sliced dark green parts of the scallions. Carefully fold everything together to ensure it is evenly combined. Just before serving, top the dish with the crispy garlic chips.

Summary:

• Calories: 2462 kcal
• Fat: 147 g
• Protein: 35 g
• Carbs: 265 g
• Potassium: 6481 mg
• Magnesium: 383 mg