Garlic Scapes & Potato Salad

Ingredients

• 10 red potatoes, scrubbed & cubed (2 1/2 lbs)
• 3 stalks celery, chopped
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped garlic scape
• 1/2 cup finely chopped red onion

DRESSING

• 2/3 cup buttermilk
• 1/4 cup light mayonnaise
• 3 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 3/4 teaspoon pepper

Directions

1. 1

   Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.

2. 2

   Drain& place in a large bowl; add celery.

3. 3

   Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.

4. 4

   Add to potatoes.

5. 5

   DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.

6. 6

   If a moister salad is preferred, add a little more buttermilk.

7. 7

   Garnish with remaining dill.

8. 8

   Cover& refrigerate for up to 2 days.