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Recipe

Potato Salad with Garlic Scapes, Snap Peas, and Scallions

Scott Phillips

Servings: 6 to 8

When the wild piles of curly, corkscrewed garlic scapes pop up at the farmers’ markets in June, set the ubiquitous garlic bulb aside and try them in this creamy potato salad. The scapes’ gentle garlic notes enhance the subtle sweetness of the potatoes and peas.
 

Ingredients

  • 3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed
  • Kosher salt
  • 1/4 lb. garlic scapes, pods and tips removed
  • 6-1/2 oz. sugar snap peas, trimmed and cut on the diagonal into 1/2-inch pieces (1-1/2 cups)
  • 1/2 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
  • Freshly ground black pepper
  • 2 Tbs. plain rice vinegar
  • 1/2 cup thinly sliced scallions
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup chopped fresh mint

Nutritional Information

      Calories (kcal) : 300
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 5
      Sodium (mg): 930
      Carbohydrates (g): 32
      Fiber (g): 4
      Protein (g): 5

Preparation

  • Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.
  • Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.
  • When the potatoes are just cool enough to handle, scrape their skins off with a paring knife and cut them into 3/4 to 1-inch pieces. Toss them in the vinegar-salt mixture, and then stir in about half of the dressing. Add the scapes, peas, scallions, herbs, the remaining dressing, and salt and pepper to taste and mix well. Let cool to room temperature before serving.

Reviews

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Reviews

  • LArcher | 06/25/2017

    I made this tonight for dinner since I had garlic scapes in my garden. I only used 4 scapes but could have put in 8. I did not use peas because my daughter is allergic to them so I just put in some celery for crunch. My husband and daughter loved that there was a lemony flavor to the dressing. Will definitely make again.

  • CookinginDallas | 07/09/2012

    This is a keeper. Different and easy. A great way to use garlic scapes when they appear ever so briefly in the grocery. It also makes a great pasta salad with orichetti. Just be sure to make extra dressing because the pasta is much more absorbent than potatoes.

  • User avater
    missinhills | 06/03/2012

    Outstanding! The most interesting and delicious twist on potato salad and dressing that I've seen in years. It was easy to prepare; the garlic scapes provided a subtle complement to the other flavors; and the peas added a wonderful crunch. This one is a keeper.

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