Paul Revere Potato Salad

Bring potatoes, bay leaves, garlic and cold, salted water to cover to a boil in a Dutch oven. Simmer until potatoes are tender, about 12 minutes.

Drain. Discard bay leaves and garlic.

Combine scallions, celery, vegetable oil, vinegar and mustard in a bowl. Season with salt and pepper.

Add potatoes.

Stir in mayonnaise and parsley and serve at room temperature or slightly chilled.