Food Recipes Garlic-and-Herb Potato Salad Think mayo and potatoes should stay far, far apart? Then this gorgeous vinegar-based potato salad is for you. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 11, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 45 mins Servings: 8 Why should creamy potato salad follow the status quo? This garlicky, herbaceous rendition makes a good case for staying away from the mayo for good. After boiling the potatoes, you'll crisp up thin slices of garlic to use as garnish, then sauté scallions in the garlic-scented oil until their peppery bite softens. Paired with a shower of chopped parsley and basil, a glug of white wine vinegar, and just enough grain mustard for a touch of heat, this potato salad is likely to win your next barbecue or picnic. Ingredients 3 pounds 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 Directions Place potatoes in a large pot and cover with water; season generously with salt. Bring to a boil over medium-high. Reduce heat to medium; cook until potatoes are tender when pierced with a fork, 16 to 18 minutes (be careful not to overcook). 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 ⅓ cup). Thinly slice dark green parts (you should have about ½ cup). Cook oil and garlic in a small skillet over medium low, stirring often, until garlic is golden, 6 to 8 minutes. Transfer garlic to a towel-lined plate with a slotted spoon; season with ¼ teaspoon salt. Add chopped white and light green parts of scallions to oil in skillet; cook over medium, stirring often, until softened, about 1 minute. Remove from heat. Transfer scallion-oil mixture to a large bowl. Let cool for about 10 minutes. Whisk vinegar, mustard, pepper, and remaining 2½ 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. Print