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
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.