Heirloom Meals: Savoring Yesterday's Traditions Today

Garlic Scape Potato Salad

Garlic Scape Potato Salad


  • 2-3 lb yellow potatoes
  • 2 Eggs
  • 2-3 Stalks celery, finely chopped
  • 1 medium Vidalia onion, finely chopped
  • 10 garlic scapes, coarsely chopped
  • 3 Tbsp olive oil
  • 3/4 + 1/4 cup light mayo
  • 3 Tbsp vinegar
  • 1 tsp Salt
  • 1/4 tsp pepper
  • Paprika


  1. Boil the potatoes until soft and skin cracks.
  2. Boil the eggs with the potatoes until hard boiled. Cool the potatoes. In a food processor, place the scapes and process until very fine.
  3. Add the olive oil, mayo, vinegar, salt, and pepper. Peel the cooled potatoes and cube them.
  4. Mash up one egg. Gently mix all together. Grate the other egg.
  5. Take the extra 1/4 cup of mayo and smooth over top of potato salad, sprinkle the grated egg and then finish with a sprinkle of paprika.
  6. Serve warm or cool, your choice and enjoy as a summer comfort side dish!
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 1 hour

Yield: Serves 6-8, generously

Categories: Carole's Concoctions, Heirloom Recipes, Special Diets

Tags: potato salad