Garlic Scapes & Potato Salad - cooking recipe

Ingredients

10 red potatoes, scrubbed & cubed (2 1/2 lbs)
3 stalks celery, chopped
1 tablespoon extra virgin olive oil
1 cup finely chopped garlic scape
1/2 cup finely chopped red onion
DRESSING
2/3 cup buttermilk
1/4 cup light mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper

Preparation

Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
Drain& place in a large bowl; add celery.
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.
Add to potatoes.
DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
If a moister salad is preferred, add a little more buttermilk.
Garnish with remaining dill.
Cover& refrigerate for up to 2 days.