Garlic Potato Salad

from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

• 6 c. new potatoes, cubed
• 3 cloves garlic or 6 scapes, minced
• 1 c. scallions or sweet onions, minced
• 1/4 c. olive oil
• 2 TB balsamic vinegar
• 2 tsp. fresh rosemary, chopped or 1 tsp. dried
• salt and pepper to taste

1. Boil potatoes in water until tender, about 5 minutes.  Drain and set aside.
2. Combine other ingredients in a large bowl.  Add cooked potatoes and stir to coat.
3. Chill about 3 hours before serving.

Serves 6-8