Heirloom Meals: Savoring Yesterday's Traditions Today

Garlic Scape Potato Salad

Garlic Scape Potato Salad


2-3 lbs yellow potatoes
2 eggs
2-3 stalks of 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


Boil the potatoes until soft and skin cracks. Boil the eggs with the potatoes until hard boiled. Cool the potaotes. In a food processor, place the scapes and process until very fine. Add the olive oil, mayo, vinegar, salt, and pepper. Peel the cooled potaotes and cube them. Mash up one egg. Gently mix all together. Grate the other egg. 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. Serve warm or cool, your choice and enjoy as a summer comfort side dish!


Serves 6-8, generously

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

Tags: potato salad