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Patriot Potato Salad

From Cape Locally Grown

<p>A red, white, and blue potato salad full of local goodness!</p>
Source: Andrea Hughey/Hughey Homestead and Apothecary (Entered by Lance Green)
Serves: Serves 4-6 as a side dish

1 lb red potatoes
1 lb white potatoes
1 lb blue potatoes
1/2 doz eggs
1 cup green onions, chopped
1/2 cup garlic scapes, minced
1/2 cup olive oil
1 pint yogurt or sour cream
1 1/2 tbsp lemon juice
1 tbsp fresh cilantro
2 1/2 tsp seasoning salt
2 heads batchelor buttons separated
2 tbsp lemon peel grated

Step by Step Instructions
  1. Boil potatoes and eggs, allow to cool then cut.
  2. Mix with 1/2 cup of green onions and 1/4 cup of garlic scapes.
  3. Combine olive oil, yogurt/sour cream, 1/2 cup green onions, 1/4 cup garlic scapes to make dressing and pour over.
  4. Gently toss and garnish with flowers and lemon peel.
  5. Chill at least 4 hours.