Quinoa Potato Salad

This riff on a potato salad made a wonderful summer meal.  Made without mayonnaise, it would easily transport to a potluck and is delicious warm, at room temperature, and cold.  It improves with a few days in the fridge as the vinaigrette soaks into the potatoes, making it ideal for leftovers!

8 medium yukon gold potatoes, unpeeled, cut in large cubes
1/2 c cooked, unseasoned quinoa
3 garlic scapes, chopped (you can substitute a mix of scallions and garlic when scapes aren’t in  
1/2 cup peas
2 Tbps chopped fresh mint
white wine vinegar
olive oil
salt and pepper to taste

1.  Place the potatoes in a pot and cover with water.  Boil under tender, approximately 20 minutes.  Drain the water.

2.  While the potatoes are boiling, saute the garlic scapes in a generous amount of olive oil in a large saute pan.  Add the peas and cook just a moment more until tender.  Season generously with salt and pepper.  Stir in white wine vinegar to taste to make a warm vinaigrette.  Stir in the mint and the quinoa.  Stir in the potatoes, coating generously with the quinoa-soaked vinaigrette.       

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