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- 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
View Full Recipe at CHEWING THE FAT
