posted by Dalziel
on Thu, 07/31/2014 - 19:48
from Simply in Season with Mary Beth Lind and Cathleen Hockman-Wert
- 6 cups cubed new potatoes
(Boil in water until tender, about 5 minutes. Drain and set aside)
- 6 garlic scapes or 3 cloves of garlic minced
- 1 cup of green onions
- 1/4 cup olive oil
- 2 tblsp balsamic vinegar
- 2 tsp rosemary or oregano
- Salt and pepper to taste
Combine in a large bowl. Add cooked potatoes and stir to coat. Chill about three hours before serving.
*Farmers suggestion: Pan fry zucchini / summer squash in butter and add to salad.