Surprise! Garlic Scapes!! Saturday's Farmer's Market Spring bounty!
Potato Salad with Garlic Scapes, Snap Peas and ScallionsJennifer Armentrout for fine Cooking Magazine Issue 117
3 lb small to medium yellow potatoes such as Yukon Gold, scrubbed
1/4 lb. garlic scapes, pods and tips removed
6-1/2oz. sugar snap peas, trimmed and cut on the diagonal into 1/2-inch pieces
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 Large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. lemon 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
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.
Continue to simmer the potatoes until just tender when pierced about 15 minutes more. Add the peas and simmer until crisp-tender, 1-2 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain.
While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice and 1/2 tsp. each salt and pepper in a small bowl, set aside. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.
When the potatoes are just cool enough to handle, scrape their skins off with a pairing knife and cut them into 3/4-to-1-inch pieces. Toss them in the vinegar-salt mixture, and then stir in about half of the dressing. Add the scapes, peas, scallions, herbs, the remaining dressing and salt and pepper to taste and mix well. Let cool to room temperature before serving.
Trim off the bulb and tip and most "woody" ends of the garlic scapes
Gently simmer with the potatoes remove when tender, then do the same with the pea pods. I found I had to cut off the woody ends of the garlic scapes again after simmering.
Remember to dress the warm potatoes in the vinegar and salt before adding the mayonnaise dressing so your potatoes are well-seasoned. Mix in the chopped parsley, scallions, scapes and pea pods
Have a fun and safe weekend!