Of course with a long weekend ahead I would be lost without a handy potato salad recipe, so here it is.
I’m sure not too many of you miss the heavy mayo laden with egg and celery version but not to fret, I’m sure it will still be offered – somewhere, you can just bring this along to the BBQ instead.
Easy, light and FRESH I’ve finally found another way to use up those tasty garlic scapes as the main ingredient in this salsa verde style dressing.
NEW POTATO SALAD WITH SCAPE SALSA VERDE
3 Lbs New Red Potatoes
8-10 Garlic Scapes, trimmed
1/4 Cup Basil Leaves, packed
1/3 Cup Flat Leaf Parsley, packed
1 Tablespoon Capers, about 30
1 teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
4 Tablespoons Olive Oil
1/4 teaspoon Salt, or to taste
Freshly Ground Black Pepper, to taste
Wash and boil the potatoes in a large pot with enough water to cover.
Cook potatoes until just tender, or al dente, so you are able to cut through them easily.
Meanwhile, trim the seed buds from the top of the scapes and discard.
Combine the scapes along with the basil and parsley, pulsing to finely chop.
Add the capers, mustard, salt, pepper and vinegar, continuing to blend while drizzling in the oil through the feed tube.
Scrape down from the sides, taste and adjust salt and pepper if necessary.
Drain the potatoes. Once they are cool enough to handle quarter them into even sized wedges, unless they are very small.
Add the potatoes to a large bowl and add about half of the dressing at first. Toss well to coat adding more to your liking.
Serve at room temperature.
Want more potato salad? Try my other, Warm New Potato Dandelion Greens Salad, if you still have a few weeds that need eating from your yard.
Of course this time of year just about any spring greens from the market will be great, but baby spinach is something I always have on hand.
Where it’s not exactly your throw it together tossed salad, the onions are pretty much low maintenance to caramelize and this dressing is worth the wait.
CARAMELIZED ONION DRESSING
1 Onion, thinly sliced
1/4 Cup + 2 Tablespoons Olive Oil, divided
2 Tablespoons Balsamic Vinegar
1/4 Cup Water
1 1/2 Tablespoons Maple Syrup
Turn heat to medium. Add 2 tablespoons of the olive oil and sliced onion to a sauté pan. Once they begin to sizzle, reduce the heat to medium-low, toss and add salt.
Continue to cook, stirring occasionally, until onions are soft, sticky and golden; 20-30 minutes.
Add the balsamic vinegar and reduce slightly, about 3 minutes.
Remove from heat and cool.
Add onions along with the remaining 1/4 cup of olive oil, maple syrup and water to a blender or a food processor and blend until smooth. (If your onion was large and you find that the mixture is too thick for your liking, you can add more water about 1 tablespoon at a time to thin.)
Taste and add additional salt if desired.
Serve from a squirt bottle, if you have one
Preheat the grill to medium.
Slice 2 bartlett pears into wedges and lay onto the grill, cooking for about 1 minute.
For the fancy-schmancy grill marks, rotate the pear slices 1 quarter turn, cooking for another minute.
Flip and repeat for the other side. Pears should be hot but not cooked through.
Toss greens, adding a handful of walnuts and dried cranberries. Top with the grilled pears and drizzle over prepared dressing.
So she’s not my aunt, but she is someone’s. Growing up I would never even dare taste a bean salad let alone make one. However, starving while out at the beach one day, I was cornered with this, my only sustenance and can I say that since that moment I was not only a convert but a Beano stock holder.
I adapted that version and have since made it one of my signature BBQ/Potluck/quick in a pinch wow ’em salads.
3/4 Cup Red or Balsamic Vinegar
1/2 Cup Olive Oil
1/4 Cup Extra Fine Fruit Sugar
1/2 teaspoon salt
Pepper to Taste
Combine ingredients in an air tight container and shake well to dissolve the sugar.
Allow to stand for about and hour or at least the time to prepare the salad ingredients, if you are in a hurry.
3 Cans of Beans (garbanzo, turtle, romano etc.)
1 Cup Fresh Green Beans (Trimmed and sliced to 1″ inch lengths) ** – measure to get correct number
1 Red Pepper
1 Yellow Pepper
2 Celery Stalks
1 Red Onion (Small)
2 Cloves of Garlic
2 Tablespoons Finely Chopped Flat Leaf Parsley (optional, if you’re feeling decorative)
Rinse the canned beans well and set aside in a large bowl.
Peel and mince the garlic.
Trim and slice green beans to 1″ inch lengths. Clean and trim the remaining vegetables and chop each into about a 1/2″ dice.
Add everything to the beans, including the dressing and toss well to coat.
This salad can be served immediately or made ahead to marinate up to a day ahead for a more thorough flavor.