Sour Cream and Allium Potato Salad
Updated: Jul 1, 2022
2 pounds potatoes
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup garlic scapes, roughly chopped
1 clove of garlic
2 teaspoons white wine vinegar
2 tablespoons chives, thinly sliced
2 teaspoon kosher salt and freshly ground black pepper
crispy shallots(recipe follows) or store bought crispy onions, optional
Place the potatoes in a large pot and cover with cold water. Bring to a low boil and cook until tender when pierced with a knife. Move to a colander to cool.
Place the mayonnaise and sour cream in a large bowl and whisk together with the white wine vinegar, 1 teaspoon of salt and 1/4 teaspoon black pepper.
Slice off the tops and root bottoms the scallions and then thinly slice the entire scallion and add to the mayonnaise mixture along with the sliced chives.
Place the garlic scapes, garlic clove and 1 teaspoon of salt in the bowl of a mortar and pestle, if you have one, and pound into a paste. Scrape into the bowl with the mayonnaise. Alternately, finely mince the garlic scapes, garlic clove and 1 teaspoon of salt with a knife. Scrape the mixture and any juices into the mayonnaise bowl.
Dice the cooled potatoes and discard any skins that are falling off. Move into the bowl with the mayonnaise mixture and gently toss to coat the potatoes. Taste and add salt and pepper if needed. Garnish with the fried shallots or onions and more sliced chives if desired. Serve immediately or store in the refrigerator until ready serve.
1 small shallot, thinly sliced
1 tablespoon cornstarch
1/2 cup canola or other neutral oil
Toss the shallot and cornstarch together in a bowl.
Heat the oil in a small sauté pan over medium-high heat.
Place a plate lined iwht a paper towel next to the pan.
The the oil is hot, shake off the excess cornstarch and add the shallots to the pan. Stir while they crisp up, they will cook really quickly and burn easily. When they start to turn brown and crispy, move them to the paper towel and sprinkle with salt. Set aside until ready to use.