Crispy Creamy Green Onion Potato Salad

Instructions

1. Roughly chop potatoes into chunks leaving the skin.
2. Add to a pot and cover with cold water along with baking soda and a large pinch of salt.
3. Bring to a boil and allow to cook for 10 minutes.
4. Strain potatoes and then transfer them back to the pot with the heat off allowing the potatoes to dry.
5. Once dry, transfer potatoes to a larger bowl or container and add oil along with another pinch of salt.
6. Shake potatoes again to further break off the edges to add additional surface area for maximum texture.
7. Transfer potatoes to roasting tray and bake at 450°F tossing occasionally until crisp and golden.
8. To make the dressing combine the vinaigrette and mayo and stir well.
9. Toss potatoes in dressing and serve warm.