Garlic Scapes and Potato Salad
Sauté garlic scapes with red onion for a sweet, mellow addition to a classic salad.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 213 |
| pro | 5 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 4 g |
| chol | 4 mg |
| sodium | 895 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 1% |
| vit C | 40% |
| folate | 15% |
-
10 new red potatoes (2-1/2 lb/1.25 kg), scrubbed and cubed
3 stalks celery, chopped
1 tbsp (15 mL) extra-virgin olive oil
1 cup (250 mL) finely chopped garlic scapes
1/2 cup (125 mL) finely chopped red onion
Dressing:
2/3 cup (150 mL) buttermilk (approx)
1/4 cup (50 mL) light mayonnaise
3 tbsp (50 mL) chopped fresh dill
1 tbsp (15 mL) Dijon mustard
3/4 tsp (4 mL) each salt and pepper
Preparation:
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.) Add more buttermilk for moister salad, if desired. Garnish with remaining dill.
Source
Canadian Living Magazine: May 2004
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