Ingredients:

  • 2 lbs baby gold potatoes, halved or quartered
  • 1 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 cup fresh garlic scapes, finely sliced
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Place the potatoes in a large pot and cover with cold water. Add the salt and bring to a boil. Reduce heat and simmer for 10–12 minutes until a fork slides in with minimal resistance.
  2. Drain potatoes in a colander and immediately drizzle with apple cider vinegar while hot to allow the potato to absorb the acidity.
  3. Heat olive oil in a skillet over medium heat. Add the sliced garlic scapes and sauté for 2–3 minutes until they turn a vibrant, bright green and smell aromatic. Remove from heat immediately.
  4. In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until the mixture is velvety and smooth.
  5. Fold the warm potatoes and sautéed garlic scapes into the dressing. Toss gently to ensure every potato is coated.
  6. Stir in the fresh parsley just before serving to maintain its color.