Garlic Scapes Potato Salad
Elevate your summer side dish game with this vibrant Garlic Scapes Potato Salad, a refreshing twist on a classic favorite. Tender baby potatoes are tossed in a creamy dressing made with tangy mayonnaise, sour cream, Dijon mustard, and a splash of fresh lemon juice for brightness. The star ingredient—garlic scapes—adds a subtle garlicky flavor and a unique texture, sautéed until tender and golden for a hint of caramelized sweetness. Fresh dill and finely diced red onion provide an herby, zesty punch, while a quick chill in the fridge allows these bold flavors to meld into perfection. This easy, crowd-pleasing recipe comes together in just 35 minutes, making it the ideal summer side dish for barbecues, picnics, or potlucks. Serve chilled and garnish with a sprinkle of fresh herbs for an irresistible finish!
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 6 stalks garlic scapes
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh dill
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.25 cup red onion
Instructions
Wash the baby potatoes and cut any larger ones in half to ensure they are roughly uniform in size.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the pot to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let them cool to room temperature.
While the potatoes are cooling, prepare the garlic scapes. Trim the ends and cut them into 1-inch pieces.
Heat the olive oil in a skillet over medium heat. Add the garlic scapes and a pinch of salt, then sauté for 4-5 minutes until they are tender and slightly golden. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, fresh dill, salt, and black pepper.
Dice the red onion finely and add it to the dressing mixture.
Once the potatoes and garlic scapes have cooled, add them to the mixing bowl with the dressing. Gently toss everything together until the potatoes are well coated.
Taste and adjust seasoning as needed. Refrigerate the salad for at least 30 minutes to let the flavors meld together.
Serve chilled and garnish with additional fresh dill, if desired.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.1 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3205 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
