Potato salad with garlic scapes, snap peas, and scallions from Fine Cooking Magazine, Jun/Jul 2012 (page 22) by Jennifer Armentrout

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Notes about this recipe

  • lorloff on June 28, 2020

    This was really great. I too did not peel the potatoes. I used baby potatoes, scapes and snap peas from my farmers market and the recipe really makes them all sing in a lovely chorus. I used fresh herbs from the garden. This is a really nice way to use scapes giving the dish warm garlic undertones. Will make again.

  • hirsheys on June 24, 2018

    I made this to use some of the garlic scapes in my CSA box. I replaced the snow peas with some asparagus from the box, as well. Rather than boil, I steamed the veggies, but used the same basic method described (all in one pot). I love the technique with the vinegar and the warm potatoes - I think it really makes a difference. (I also didn't totally peel the potatoes - just pulled off the thick skins when they came off.) Also, I made half the batch with the herbs and half without and I think it's good both ways. Overall, a really delicious, lemony, and tasty salad. I will definitely do this again with scapes if I have them.

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