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.
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I made this to use some of the garlic scapes in my CSA box. I replaced the snow peas with some asparagus from the box, as well. Rather than boil, I steamed the veggies, but used the same basic method described (all in one pot). I love the technique with the vinegar and the warm potatoes - I think it really makes a difference. (I also didn't totally peel the potatoes - just pulled off the thick skins when they came off.) Also, I made half the batch with the herbs and half with out and I think it's good both ways.
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.
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.
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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