Enjoy a refreshing twist on classic potato salad with this vibrant recipe featuring green garlic, sumac, and tangy dill pickle brine. Perfect for picnics or potlucks! This recipe comes to us from Chef Aniceto Sousa of Mediterra.
What Makes Green Garlic Different from Regular Garlic?
Green garlic is essentially young garlic that is harvested before the bulbs fully mature. Unlike regular garlic, which has fully formed, mature cloves, it features tender, slender stalks and small, undeveloped bulbs. It also has a milder, fresher flavor compared to the stronger taste of mature garlic, as well as a subtle sweetness and less pungency. This way the flavors of the sumac and dill pickle brine can still shine through our Potato Salad with Green Garlic.
Potato Salad with Green Garlic & Sumac
Description
The use of green garlic makes this potato salad unlike any you’ve had before.
Ingredients
- 3 lb Yukon Gold potatoes, cut into ½-inch dice
- 4 oz red onion, chopped and minced
- 1 ½ cups mayo
- 2 tbsp chopped capers
- 1/4 cup dill pickles, chopped
- 2 tbsp dill pickle juice
- 1 tbsp whole-grain mustard
- 1 tbsp sumac
- 4 oz blanched green garlic, chopped
- 2 tbsp fresh lemon juice
- 1/2 tsp paprika
- 4 hard-boiled eggs, chopped
- Salt and black pepper to taste
Instructions
- In a large pot, cover potatoes with water and season with salt.
- Cook till tender, drain, and let cool slightly.
- In a bowl, mix onion, mayo, capers, pickles, pickle juice, mustard, sumac, green garlic, lemon, and paprika.
- Add drained potatoes and hard-boiled eggs. Season with salt and pepper.
- Chill until ready to serve.
Recipe by Chef Aniceto Sousa
Photography by Katie Long
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