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.