Garlic Scape Italian Style Potato Salad

I have often prepared Potato Salad Italian Style.  Adding the minced scapes and basil just makes the recipe a little bit better.  The measurements are approximate and you can be creative.  Add some fresh peas, chopped red pepper or onion or even some artichoke hearts.

3-4 garlic scapes
6 – 8 basil leaves
1 1/2 lbs. red potato, unpeeled
1/2 cup olive oil
3 T red wine vinegar
1 teaspoon black pepper
1/4 teaspoon salt
1 medium tomato chopped or cherry tomatoes quartered
3/4 c black or Kalamata olives sliced
1/2 cup green olives, sliced
Salt and black pepper to taste

In a large saucepan cover the potatoes with water and salt generously.  Bring to a boil and cover the pan, lower the heat, simmer until the potatoes are fork tender.  Drain, fill the pan with cold water and drain the cold water after about 10 minutes.

Peel the potatoes and cut into 2” pieces.  Process the garlic scapes and basil until minced.  Add to the potatoes.  Add the chopped tomatoes and olives. Mix in the oil and vinegar Add salt and pepper to taste.  Serve warm or at room temperature

Farm Kitchen Tip from Miss Jenn:

I have often prepared Potato Salad Italian Style. Adding the minced scapes and basil just makes the recipe a little bit better. The measurements are approximate and you can be creative. Add some fresh seasonal peas, chopped red pepper or onion or even some artichoke hearts to enliven the dish further. If preferred, you may omit the oil and vinegar and substitute Alstede Fresh Italian dressing for added convenience, reduce and adjust S&P if using bottled dressing.

Recipe provided by culinary & educational specialist, Jenn Borealo at Alstede Farms

For more tips on easing seasonally, visit our blog.