Roasted Garlic Potato Salad

• 6 medium butter potatoes
• 1/3 pound garlic scapes
• 2 teaspoons extra virgin olive oil
• 1/3 cup extra virgin olive oil
• 1/4 cup blanched almonds
• 2 tablespoons mustard
• 3 hardboiled eggs, peeled

1. Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.
2. In the meantime, wash the garlic scapes and cut into 3? pieces.
3. Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.
4. Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.
5. Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered.

butter potatoes, garlic, extra virgin olive oil, extra virgin olive oil, blanched almonds, mustard, eggs

Taken from food52.com/recipes/12757-roasted-garlic-potato-salad (may not work)