Cut the potatoes into about 1-1/2 inch wedges or cubes, any size will do, as long as they are about the same size, placing them in water as you work to prevent browning. Alternatively, potatoes may be steamed whole then cut.
Boil or steam, until cooked but not soft and mushy, 15-35 minutes, depending on method used and whether you are steaming whole potatoes, which take longer. (Check pieces after 15 minutes.) CCP: Heat to 140°F or higher.
Toss with vinegar and chill for at least 30 minutes or overnight. CCP: Cool from 140°F to 41 within 4 hours if overnight CCP: Cool from 140°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.
Mince the garlic in the food processor or by hand.
Mix garlic together with the mayonnaise, apple juice, lemon juice, salt and pepper.
Thoroughly combine the mayonnaise dressing with the potatoes and scallions. Serve. CCP: Hold for cold service 41°F or lower
