Potato Salad with Young Greens – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 1/2 cup scallions chopped
• salt and freshly-ground black pepper
• 1/4 - 1/3 cup extra virgin olive oil
• 2-3 garlic scapes chopped
• 1/2 cup apple cider vinegar or white wine vinegar
• 1/4 cup balsamic vinegar
• 2 pounds red potatoes small, unpeeled and boiled until just tender, cooled and sliced
• large handfuls young greens such as arugula, radish greens, spinach or beet greens washed and dried