My Dad's Deli-Style Potato Salad

Some of the best recipes are made with the most basic of ingredients and that's the case with my Dad's Deli-Style Potato Salad.  The ingredient list is small, but there's a whole lot of flavor packed in there.  On a side note - July is a special month for him because it's the month he emigrated to this country.  He loves this land and he's one of the most patriotic people I know, so Happy 45th Anniversary to you Dad!

My Dad's Deli-Style Potato Salad

makes 5 pounds

Printable Recipe

Ingredients

• 5 pounds white or red new potatoes, cut into 1-inch cubes

• 8 cups water

• 1 teaspoon kosher salt

sauce:

• 2 cups mayonnaise (we love Duke's)

• 1/4 cup white distilled vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup finely minced onion

• optional garnish - chopped parsley, chives, scallions, etc.

Directions

1. Place the cubed potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender. 

2. Drain and cool potatoes completely.

3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.

4. Pour the mayonnaise mixture over the cooled potatoes; gently mix and garnish if desired. 

5. Refrigerate leftovers.

Garlic Scape Pesto

I can't wait to share this recipe for Garlic Scape Pesto.  For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic.  The season for garlic scapes is limited to spring and summer so grab them the next time you see them at the farmer's market.  They have a mild garlic flavor and can be used fresh or cooked just like you'd use onions or scallions - heck, I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish.  It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too. 

Garlic Scape Pesto

makes about 1 cup

Printable Recipe

Ingredients

• 1/3 cup chopped garlic scapes (use the tender parts of the stem)

• 1/3 cup pine nuts, toasted

• 1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)

• 1/3 cup extra virgin olive oil

• salt and pepper to taste

Directions

1. Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty). 

2. Refrigerate for up to 2 weeks or freeze for longer storage.