Today’s Recipe: Potato Salad w/Garlic Scape Aioli

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POTATO SALAD W/GARLIC SCAPE AIOLI

PREP TIME: 15 MINUTES, PLUS 2 HOURS COOLING TIME
COOK TIME: 20 MINUTES
MAKES: ABOUT 5 CUPS

1 1/2 lbs yellow potatoes
1/2 t salt
2 eggs
3 celery stalks, finely diced (about 1 cup)
2 T minced fresh parsley (about 1/4 cup fresh leaves)
1 T minced fresh dill (about 2 T fresh leaves)
1 recipe for Garlic Scape Aioli (about 2/3 cup)
2 T Dijon mustard
1 T white wine vinegar

1. Quarter potatoes and add to a medium saucepan. Fill pan with enough cold water to cover and bring to a boil; pour in salt. Boil for 8-10 minutes, or until potatoes are fork-tender, drain, and cool slightly.
2. While potatoes are cooking, add eggs to a small saucepan, fill pan with enough cold water to cover, and bring to a boil. Once a rolling boil is reached, remove pan from heat, cover, and let sit for 10 minutes. After 10 minutes, drain hot water and replace with cold water to cool eggs.
3. When potatoes are cool enough to handle, peel away skins and discard. Dice potatoes into 1/2” cubes and add to a medium bowl. Peel and finely dice eggs and add to bowl.
4. Add celery, parsley, and dill. Set bowl aside.
5. In a small bowl, whisk Garlic Scape Aioli, mustard, and white-wine vinegar together. Pour into bowl with potatoes and mix well. Cool for 2 hours, or until ready to serve.

Gather ingredients.

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Quarter 1 1/2 lbs yellow potatoes and add to a medium saucepan.

potato-salad-step-1_1685Fill pan with enough cold water to cover, and bring to a boil. Pour in 1/2 t salt. Boil for 8-10 minutes, or until potatoes are fork-tender, drain, and cool slightly. While potatoes are cooking, add eggs to a small saucepan, fill pan with enough cold water to cover, and bring to a boil.

potato-salad-step-2_1688Once a rolling boil is reached, remove pan from heat, cover, and let sit for 10 minutes. After 10 minutes, drain hot water and replace with cold water to cool eggs. When potatoes are cool enough to handle, peel away skins and discard.

potato-salad-step-7_1707Dice potatoes into 1/2” cubes.

potato-salad-step-8_1708Add diced potatoes to a medium bowl.

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Peel eggs.

potato-salad-step-10_1716Finely dice eggs. Add to bowl with potatoes.

potato-salad-step-11_1723Add 3 finely diced celery stalks (about 1 cup).

potato-salad-step-12_1733Add 2 T minced parsley (about 1/4 cup fresh leaves).

potato-salad-step-13_1736Add 1 T minced dill (about 2 T fresh leaves). Set bowl aside.

potato-salad-step-14_1740Add Garlic Scape Aioli (about 2/3 cup) to a small bowl.

potato-salad-step-3_1691Add 2 T Dijon mustard.

potato-salad-step-4_1695Add 1 T white wine vinegar.

potato-salad-step-5_1795Whisk to combine.

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Pour into bowl with potatoes, and mix well. Cool for 2 hours, or until ready to serve.

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Leave a comment 4 Comments

  1. Mary Weddle says:

    Recipe looks great. I have never actually made it like this in any way.

  2. Krista says:

    Potato salad is one of my favorite side dishes to make. The one I make is not this fancy, so I will definitely have to give it a try. I wish I had everything on hand so I could make it for dinner. It looks so yummy!

  3. Georgia Judd says:

    What is the garlic scape aiolio

    • Carol Hill says:

      If you click on those words in the ingredients list, that will take you to a page where you’ll find a recipe for Garlic Scape Aioli – a gourmet mayo.

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