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

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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


  • 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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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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