This potato salad is ALL about texture. The crunchy, sizzling seedy oil that gets drizzled over ranch-smothered potatoes is brimming with crackly textural delight. If you’ve ever made or eaten chonk, an Indian condiment of spices cooked in fat to “bloom” their flavor, this concept will be familiar to you. I’ve added scallions and sesame seeds for nuttiness and sweet allium flavor. The whole thing is entirely addictive, and I would not be surprised to find you eating it by the spoonful. I’ve called for a mix of spices in the recipe list--use what you have, but, generally, the more the merrier. The magic really happens when you’ve got lots of little seedy sprinkles mingling together with the creamy, garlicky potato salad.