Roasted Garlic Potato Salad

1. 1

   Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.

2. 2

   In the meantime, wash the garlic scapes and cut into 3? pieces.

3. 3

   Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.

4. 4

   Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.

5. 5

   Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered.

* Per serving · 4 servings · Values may vary.