When the wild piles of curly, corkscrewed garlic scapes pop up at the farmers' markets in June, set aside the ubiquitous garlic bulb aside and try them in a potato salad. The scapes' gentle garlic notes enhance the subtle sweetness of the potatoes.
- Red bliss potatoes - 2 lbs
- Frozen/Fresh Ontario Market Garlic - 2 cloves
- Kosher Salt -
- Sherry Vinegar - 1/4 to 1/3 cup
- Extra-virgin olive oil - 1/4 to 1/3 cup
- Fresh Garlic Scapes - 1/ 2 lb, chopped into 3 length
- Gaeta or Kalamata Olives - 1/2 cup pitted & slivered
- Fresh Oregano - 1/2 bunch, leaves finely chopped
- Scallions - 3, thinly sliced on the bias
- Red Pepper Flakes - pinch, more to taste
1) Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain. When they are cooled enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Finely chop the garlic and add it to the potatoes along with the 2 tablespoons each vinegar and olive oil; season with salt. (It is important to do this while the potatoes are still warm so they absorb the vinegar and oil are are seasoned all the way through.)
2) Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the fresh garlic scapes to the boiling water and cook until tenders, 5 minutes; drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the garlic scapes and let them dry a little.
3) Add the garlic scapes, olives, oregano, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well, taste and adjust the seasoning . Add the remaining oil and vinegar, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.
Another delicious recipe from the kitchen of The Garlic Box