Garlic Scapes and Potato Salad
This recipe makes 6 servings
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 |
Saut?arlic scapes with red onion for a sweet, mellow addition to a classic salad.
Ingredients
- 10 new red potatoes, (2-1/2 lb/1.25 kg), scrubbed and cubed
- 3 celery stalks, chopped
- 1 tbsp extra-virgin olive oil
- 1 cup finely chopped garlic scapes
- 1/2 cup finely chopped red onion
- Dressing:
- 2/3 cup buttermilk, (approx)
- 1/4 cup light mayonnaise
- 3 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 3/4 tsp 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
- Keywords : Sides; Vegetarian; Boil; Potatoes; Buttermilk;
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