GARLIC SCAPES & POTATO SALAD
Make and share this Garlic Scapes & Potato Salad recipe from Food.com.
Provided by CountryLady
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
- Drain& place in a large bowl; add celery.
- 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.
- Add to potatoes.
- DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
- If a moister salad is preferred, add a little more buttermilk.
- Garnish with remaining dill.
- Cover& refrigerate for up to 2 days.
Nutrition Facts : Calories 330.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 4.6, Sodium 465, Carbohydrate 60.9, Fiber 6.7, Sugar 6.3, Protein 8.1
CREAMY GARLIC POTATO SALAD
A creamy potato salad that is simple to make, and is a sure crowd pleaser. I get asked to bring this to every barbeque I go to.
Provided by Sco74
Categories Potato
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine mayonnaise, finely diced onion and crushed garlic cloves in container with a lid.
- Mix well and refrigerate for 2-3 hours.
- (This is so the flavour of the garlic and onion will be picked up by the mayonnaise) Wash potatoes and cube, leaving the skin on.
- Boil until tender, and skin is SLIGHTLY coming away.
- The potatoes will be slightly overcooked by potato salad measures, but this only adds to the creaminess.
- Set aside to cool.
- At the same time you can hardboil the eggs.
- Once eggs are cooled, cut in quarters, lengthways and set aside.
- Place cooled potatoes in large bowl and add the mayonnaise mixture, corn kernals and chives.
- Mix well.
- The last step is to add the eggs.
- Place them throughout the salad, being careful not to mix them in too much, as they will lose their yolk and discolour the salad.
GARLIC AIOLI POTATO SALAD
Homemade garlic aioli gives this otherwise classic potato salad a pungent kick. If you don't want to add the hard-cooked eggs, use another 1/2 pound of potatoes instead. This is best served at least an hour or so after making to allow the flavors to mellow. Or make it the day before and store it in the refrigerator; bring it to room temperature before serving. If you can find garlic chives, there's no better place for them than here.
Provided by Melissa Clark
Categories lunch, salads and dressings, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place 2 eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
- Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. Pulse in egg yolk. With motor running, slowly drizzle in olive oil until completely incorporated and mayonnaise is thick. Scrape into a bowl and fold in sour cream. Fold in celery and red onion.
- Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
- Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the dressing. Let cool to room temperature, or refrigerate until ready to use. Just before serving, toss with some of the remaining dressing to taste (if desired). Season with black pepper and add more salt if necessary. Sprinkle with chives.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 24 grams, Carbohydrate 22 grams, Fat 31 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 161 milligrams, Sugar 2 grams, TransFat 0 grams
NEW POTATOES WITH GARLIC SCAPES
When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
- Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
- Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
- Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.
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