Memorial Day weekend heralds the beginning of summer for many people. It's been in the nineties and humid as Hades here for quite some time, though, so the introduction of light, summery foods is welcome.
I was pleased to get my hands on some lovely garlic scapes earlier this week and have been popping them into all sorts of dishes. They were a pleasant, refreshing addition to this potato salad. Minced garlic would have been much too oppressive for the light flavors, but the green, bright essence of the scapes adds a unique freshness to the salad with just a hint of garlic.
It paired well with a chicken milanese and I can't wait to try it alongside a smoky, sweet barbecue dish.
Mustard-Tarragon Potato Salad
Yields approximately 4-6 servings
2 lbs baby red potatoes, quartered
1 tablespoon butter
1 small head fennel, sliced thinly
½ yellow onion, sliced thinly
½ cup light mayonnaise
1 tablespoon spicy brown or whole grain mustard
1 tablespoon champagne vinegar
2 tablespoons finely chopped tarragon
1 tablespoon finely chopped fennel fronds
2 tablespoons finely chopped garlic scapes
Kosher salt and freshly ground black pepper
Put potatoes in a large pot of cold water and bring to a boil. Cook till tender, about 15 minutes. Drain and let cool. Meanwhile, melt the butter over medium-high heat in a heavy bottomed skillet. Sweat the fennel and onion until tender, but not browned. Let cool. In a large bowl whisk together remaining ingredients. Fold in potatoes and onion and fennel mixture until thoroughly combined. Season to taste with salt and pepper. Chill completely in refrigerator before serving.
This is a nutritional estimate, regard it as such.
1 serving = 1/6th of recipe
- 186 calories
- 28 g carbohydrates
- 7 g fat
- 3 g protein