The Springiest Potato Salad Ever with Green Onion

Directions

1. Place potatoes in a large saucepan and cover them with water. Salt lightly. Bring to a rolling boil, then turn down heat and simmer for 8 to 10 minutes, until potatoes are fork tender.
2. While the potatoes cook, whisk the mustards and vinegar together in a large bowl. Add the olive oil in a stream, whisking the whole time. Add salt and pepper to taste. Add the green onions and green garlic to the vinaigrette and combine, then set aside.
3. When potatoes are fully cooked, drain them in a colander, patting them dry if necessary. While still hot, add potatoes into the bowl with the vinaigrette. Mix gently.
4. Add in the chopped pea shoots and toss. Taste for salt and pepper. Garnish with reserved green onions or scallions.
5. Serve potato salad warm or at room temperature. If you make it earlier in the day, refrigerate it in the interim -- but make sure to take it out about 1/2 hour before serving, so that the salad can come back to room temperature.