Garlic Scapes &Amp; Potato Salad

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.

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Nutrient	Quantity
Total fats	32.8918 g
Protein	91.4917 g
Carbohydrates	746.4139 g
Energy	3511.9702 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8544 g
Water	3961.9377 g
Aspartic acid	20.3706 g
Calcium, Ca	856.6026 mg
Lutein + zeaxanthin	1522.5966 g
Fiber, total dietary	86.157 g
Fatty acids, total saturated 22:0	0.04 g
Carotene, beta	723.3847 g
Niacin	53.4063 mg
Vitamin A, RAE	47.9397 g
Arginine	4.5954 g
Riboflavin	1.5964 mg
Fatty acids, total polyunsaturated 15:0	0.0029 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.0725 g
Glutamic acid	15.0547 g
Sodium, Na	1441.5722 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3276 g
Total lipid (fat)	32.8918 g
Manganese, Mn	7.2837 mg
Fructose	15.8078 g
Proline	2.6994 g
Fatty acids, total saturated 16:0	3.7588 g
Fatty acids, total saturated 8:0	0.0018 g
Sucrose	14.1001 g
Choline, total	765.8993 mg
Sugars, total	64.4893 g
Serine	3.1921 g
Fatty acids, total saturated 10:0	0.046 g
Fatty acids, total saturated 18:0	0.723 g
Vitamin B-6	8.0049 mg
Selenium, Se	27.6619 g
Ash	54.1925 g
Fatty acids, total saturated 18:1 undifferentiated	18.7725 g
Pantothenic acid	13.2836 mg
Phenylalanine	3.6007 g
Copper, Cu	6.3648 mg
Betaine	9.4974 mg
Thiamin	3.8405 mg
Retinol	2.9 g
Methionine	1.3566 g
Iron, Fe	37.0651 mg
Carbohydrate, by difference	746.4139 g
Phosphorus, P	2902.4682 mg
Folate, total	903.0604 g
Tocopherol, gamma	0.1132 mg
Lycopene	0.345 g
Alanine	2.7024 g
Cholesterol	19.14 mg
Valine	4.6089 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0026 g
Fatty acids, total saturated 18:2 undifferentiated	4.4996 g
Glycine	2.4266 g
Carotene, alpha	0.207 g
Glucose (dextrose)	20.4918 g
Fatty acids, total saturated 14:0	0.0623 g
Zinc, Zn	16.4449 mg
Isoleucine	2.9766 g
Fatty acids, total saturated 12:0	0.185 g
Fatty acids, total polyunsaturated	5.3822 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	4.3643 g
Tocotrienol, alpha	0.0659 mg
Vitamin A, IU	1241.7247 IU
Folate, DFE	903.0604 g
Tryptophan	0.8913 g
Vitamin C, total ascorbic acid	406.1199 mg
Phytosterols	276.4555 mg
Galactose	0.9242 g
Fatty acids, total polyunsaturated 18:1 c	0.0112 g
Fatty acids, total saturated 20:0	0.0377 g
Fatty acids, total saturated 6:0	0.0002 g
Starch	605.5465 g
Tyrosine	2.0326 g
Vitamin B-12	0.0696 g
Vitamin K (phylloquinone)	222.0877 g
Fatty acids, total saturated	4.9849 g
Histidine	1.5518 g
Fatty acids, total monounsaturated	19.2182 g
Threonine	2.9855 g
Folate, food	903.0604 g
Fatty acids, total polyunsaturated 17:0	0.0116 g
Fatty acids, total polyunsaturated 24:0	0.0139 g
Cryptoxanthin, beta	2.1712 g
Vitamin E (alpha-tocopherol)	2.2761 mg
Magnesium, Mg	1081.8222 mg
Lysine	4.7379 g
Potassium, K	21530.2106 mg
Cystine	1.0112 g
Fluoride, F	9.15 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Buttermilk	0.66 cup	0	0	0
Extra virgin olive oil	1 tablespoon	0	0	0
Mayonnaise	0.25 cup	209.38	0	23.2
Celery	3 stalks	30.72	5.7024	0.3264
Pepper	0.75 teaspoon	4.3298	1.1031	0.0562
dill	3 tablespoons	60.39	10.9237	2.8789
dijon mustard	1 tablespoon	0	0	0
red potato	10	3175.1504	721.2127	6.3503
red onion	0.5 cup	32	7.472	0.08
garlic scape	1 cup	0	0	0