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Рецепт Potato Salad with Garlic Scapes, Snap Peas and Scallions

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Ингредиенты

  • this time every year to encourage the underground bulb to thicken up. They taste like garlic and can be used in any
  • dress them potatoes once they are cooked. The potatoes would then take on more flavor
  • of the dressing. So I highly recommend
  • that change. This potato salad has a
  • great perfume from the garlic, mild onion flavor from the scallions, great
  • crunch from the snow peas and a light dressing that makes the potatoes silken
  • and creamy. Parsley and mint add color and a final hint of flavor. Here is the
  • recipe:
  • Recipe for Potato Salad with Garlic Scapes, Scallions and Snap Peas Adapted
  • from Fine Cooking Magazine. Serves
  • 6-8
  • 3 lb. small to medium
  • yellow potatoes, such as Yukon Gold, peeled and cut into 3/4 to 1 inch dice.
  • 1/4 lb. garlic
  • scapes, pods and tips removed
  • 6-1/2 oz. sugar snap
  • peas, trimmed and cut on the diagonal into 1/2-inch pieces (1-1/2 cups)
  • 1/4 cup extra-virgin
  • olive oil
  • 1 large lemon, finely
  • grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
  • Freshly ground black
  • pepper
  • 2 Tbs. plain rice
  • vinegar
  • 1/2 cup thinly sliced
  • scallions
  • 1/3 cup chopped fresh
  • flat-leaf parsley
  • 1/3 cup chopped fresh
  • mint
  • Note: This was done with the original recipe
  • where the potatoes cook before they are peeled.
  • 1. Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough
  • water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over
  • high heat, then lower the heat to medium, and simmer vigorously until the
  • scapes are just tender, about 5 minutes after the water boils. With tongs,
  • transfer the scapes to a cutting board and cut into 1/2-inch pieces.
  • 2. Continue to simmer the potatoes until just tender when pierced
  • with a fork, about 15 minutes more. Add the peas and simmer until crisp-tender,
  • 1 to 2 minutes. Drain the potatoes and peas in a colander. Rinse the peas under cold water to stop the
  • cooking, and let drain.
  • 3. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a
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