I have this issue with potato salad. Yes, I enjoy potatoes. And yes, I enjoy mayonnaise. But potatoes swimming in mayonnaise? Not so much.
When I set out to make potato salad, my original plan was to lighten up the mayonnaise dressing so that the potatoes were just covered instead of drowning. But that all changed when I found garlic scapes at the Farmer’s Market last weekend. I decided to ditch the mayo all together and replace it with a garlic scape pesto.
And not just any garlic scape pesto. Roasted garlic scape pesto. Richer, mellower, and deeper in flavor than raw garlic scapes, while retaining a bit of that scape spiciness.
- 5-6 medium butter potatoes
- 1/3 pound garlic scapes
- 1/3 cup + 2 teaspoons extra virgin olive oil
- 1/4 cup blanched almonds
- 2 tablespoons mustard
- 3 hardboiled eggs, peeled
- Garlic Gold nuggets for topping (optional)
- Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.
- In the meantime, wash the garlic scapes and cut into 3" pieces. Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.
- Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.
- Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered. Serve topped with Garlic Gold nuggets.
What’s your favorite summer side dish?