Garlic Potato Salad

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.