Garlic Scapes and Potato Salad
First listed on July 9, 2010 | Comments Off
Listed under: Recipe of The Week (2010)
Recipe for July 10th 2010
Ingredients:
10 new red potato(2-1/2 lb/1.25 kg), scrubbed and cubed
3 celery stalks, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup(250 mL) finely chopped garlic scapes
1/2 (125 mL) finely chopped red onion
3 celery stalks, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup(250 mL) finely chopped garlic scapes
1/2 (125 mL) finely chopped red onion
Dressing:
2/3 cup(150 mL) buttermilk
1/4 cup(50 mL) light mayonnaise
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp(4 mL) each salt and pepper
1/4 cup(50 mL) light mayonnaise
3 tbsp (45 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp(4 mL) each salt and pepper
Instructions:
In saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and place in large bowl. Add celery.
Meanwhile, in nonstick skillet, heat oil over medium-high heat; fry garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes. Add to potatoes.
Dressing: In small bowl, whisk together buttermilk, mayonnaise, 2 tbsp (25 mL) of the dill, mustard, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Meanwhile, in nonstick skillet, heat oil over medium-high heat; fry garlic scapes and onion, stirring occasionally, until onion is softened and scapes are tender-crisp, about 5 minutes. Add to potatoes.
Dressing: In small bowl, whisk together buttermilk, mayonnaise, 2 tbsp (25 mL) of the dill, mustard, salt and pepper; pour over potato mixture and toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)
Add more buttermilk for moister salad, if desired.
Garnish with remaining dill.
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