Potato Salad with Leek Scapes and Herbs

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Farmers Market Season is here again. That means lots of inspiration and fresh local products! Leek Scapes are one of the first things to appear at the produce stands at my local market. That means it’s time for Potato Salad with Leek Scapes and Herbs. The mild onion flavor and bite make them a great stand in for scallions or onions in dishes this time of year. They are fabulous in potato salad!

Farmers Market Finds-

It’s Farmers Market season again, and the creative side of me is so happy! Every Saturday morning is like a new adventure, wondering what is in store. I can’t get enough of the sights, smells, and sounds. 

The wood fired pizza sold out of an Airstream trailer, the artisan bread stand and live music. Oh, did I mention the produce?! Every week, I am always inspired in new ways to use the products brought to us by the local farmers in my area.

It is truly a blessing to have ready access to such great ingredients. I love this time of the season especially, because it’s scape season! Leek scapes were calling my name and I had herbs at home in my fridge, so I whipped up this Potato Salad with Leek Scapes and Herbs.

I can’t really sing the praises of potato salad loudly enough, and this recipe is particularly great in my opinion.

Potato Salad with Leek Scapes and herbs

What You Will Love About This Recipe

Not only is this potato salad easy to throw together, but I guarantee it will be a hit at any potluck or gathering you bring it to because of the scapes. They are a unique item and people will ask you what they are. Then, you get to be the expert who introduces everyone to a new ingredient!

Ingredients for potato salad

Potato Salad Ingredients

Yukon Gold Potatoes

I am a huge advocate for using Yukon Gold or Yellow potatoes whenever possible, I think they have the best flavor. If you are lucky, they may just have some at your local Farmers Market. 

I don’t peel the potatoes, because I like my salad a little on the rustic side. The skins add a lot of earthy flavor. If you prefer, feel free to peel them, but you should save the peels for vegetable stock. Your soups will thank you.


I don’t use a great deal of mayonnaise in this salad because I don’t want it to overpower everything else. If you like to make your own mayo, feel free to use it here!

White Balsamic Vinegar

If you have not used this vinegar before, I highly suggest buying some and keeping it around. Adding a little vinegar to the dressing gives it that slight acidic edge to help balance the mayo. The mild flavor of this vinegar will not overpower the dish.

Dijon Mustard

You only need a little of this! It just rounds out everything nicely and adds a little bite. I wouldn’t suggest yellow mustard as a replacement here. If you don’t have dijon you are better off leaving it out.

Leek Scapes

I love the mild and fresh onion flavor of leek scapes. They are like a burst of Spring in your mouth. They play along nicely with the fresh thyme and dill. I like to slice them thin into coins for this recipe. If you want a stronger scape flavor, you can cut them a little thicker and slice them on the bias instead of into coins which makes for larger pieces of scape in the salad.

Green Bell Pepper

This ingredient is not mission critical, but it does lend some crunch. If you don’t have any you can leave it out, or swap it for some chopped celery.

Fresh Thyme

I love fresh thyme, and it works really well in this recipe. Don’t use dried thyme, it just won’t be the same.

There are a number of varieties of thyme, but you can use whatever variety you find at your grocery store.

Fresh Dill

It would hardly be potato salad without fresh dill. If it’s not a flavor you care for, you can leave it out and either use more fresh thyme or some fresh chives instead. The potato salad won’t have the same flavor profile without the dill, but it can be omitted if you like.

Salt and Pepper

I mean it goes without saying that this is included. I have included measurements in the recipe, but you can use more or less to your liking.

How To Make The Potato Salad

This is so easy! After cooking the potatoes and chopping up the ingredients it comes together very quickly and easily.

process photos for potato salad

Serving Suggestions and Helpful Hints

This potato salad is great with grilled meat, and if you are looking for a great sauce for grilling, check out my Pineapple and Jalapeno Barbeque Sauce. Its sweet heat flavor would be a great compliment to this potato salad. For the perfect picnic, you could bring along my No Bake Mojito Cheesecakes in a Jar. For a refreshing beverage to serve along side, my Easy Strawberry Basil Lemonade is great!

I recommend making this the day before you eat it, or at least several hours prior to serving so that the flavors can blend and the potato salad has time to get cold. 

If for some reason you are unable to make the whole salad in advance, you can chop and cook the potatoes and once they are drained, you can store them in the refrigerator until you can assemble the rest of the salad.

This makes nice leftovers if you have any, and can be kept tightly wrapped or covered in the fridge for up to five days.

If you tried this Potato Salad with Leek Scapes and Herbs, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, pin to a board on Pinterest or share with your friends on social media! If you have not signed up for my newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!

Potato Salad with Leek Scapes and herbs
Yield: 8 Servings

Potato Salad with Leek Scapes and Herbs

Prep Time: 30 minutes
Cook Time: 15 minutes
Refrigeration time: 4 hours
Total Time: 4 hours 45 minutes

This easy Potato Salad with Leek Scapes and Herbs is the perfect way to use mildly pungent and tasty leek scapes.


  • 2 lbs Yukon Gold or Yellow Potatoes, cut in 1 inch dice, About 6 cups
  • 1 cup Mayonnaise
  • 1 tbsp white balsamic vinegar
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp Dijon Mustard
  • 1 large Green Bell Pepper, diced
  • 3 Leek Scapes, sliced thin
  • 2 tbsp fresh thyme
  • 1 tbsp fresh dill


  1. Bring a large stock pot of water to a boil. While you are waiting, dice the potatoes and bell pepper, chop the fresh dill, remove the thyme leaves from the stalks, and slice the leek scapes.
  2. Once the water is boiling, carefully place potatoes in the pot, and wait for it to come back to a boil. Once water is boiling, turn down heat to medium high, and cook for about 10 to 15 minutes, or until potatoes are easily pierced with a fork.
  3. While potatoes are cooking, put mayonnaise, white balsamic vinegar, dijon mustard, salt, pepper, bell pepper, leek scapes, and the fresh herbs in a large serving bowl and combine well.
  4. Add the potatoes to the mayonnaise mixture, stir well, and let refrigerate for a few hours or overnight.


If you cant find leek scapes, spring onions could be substituted.

The bell pepper can be omitted if you prefer.

You can use all sorts of fresh herbs here. Chives would be a nice addition if you want to leave out the thyme or the dill.

Nutrition Information:



Serving Size:

8 Servings

Amount Per Serving: Calories: 335Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 680mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 4g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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    1. I love using scapes, and I love Farmers Market season! I just wish scapes had a longer season, they are great in so many dishes! I hope you enjoy this recipe!

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