Garlic Scapes & Potato Salad

• 10 red potatoes, scrubbed & cubed (2 1/2 lbs)
• 3 stalks celery, chopped
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped garlic scape
• 1/2 cup finely chopped red onion
• DRESSING
• 2/3 cup buttermilk
• 1/4 cup light mayonnaise
• 3 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 3/4 teaspoon pepper

1. Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
2. Drain& place in a large bowl; add celery.
3. Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.
4. Add to potatoes.
5. DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
6. If a moister salad is preferred, add a little more buttermilk.
7. Garnish with remaining dill.
8. Cover& refrigerate for up to 2 days.

red potatoes, stalks celery, extra virgin olive oil, garlic scape, red onion, dressing, buttermilk, light mayonnaise, dill, mustard, salt, pepper

Taken from www.food.com/recipe/garlic-scapes-potato-salad-89713 (may not work)