Tested till perfect Garlic Scapes and Potato Salad

Garlic Scapes and Potato Salad

Saut?arlic scapes with red onion for a sweet, mellow addition to a classic salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 10 10new red potatonew red potatoes, (2-1/2 lb/1.25 kg), scrubbed and cubed
  • 3 3celery stalkcelery stalks, chopped
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 cup 1cupfinely chopped garlic scapes
  • 1/2 cup 1/2cupfinely chopped red onion

Dressing:

  • 2/3 cup 2/3cupbuttermilk, (approx)
  • 1/4 cup 1/4cuplight mayonnaise
  • 3 tbsp 3tbspchopped fresh dill
  • 1 tbsp 1tbspDijon mustard
  • 3/4 tsp 3/4tspeach salt and pepper
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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.

Nutritional Information Per serving: about

cal 213 pro 5g total fat 6g sat. fat 1g
carb 37g fibre 4g chol 4mg sodium 895mg

% RDI:

calcium 7 iron 14 vit A 1 vit C 40
folate 15
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