Combine the delicious flavors of roasted garlic and potatoes and you have an awesome potato salad.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 large heads garlic
- 3 pounds Medium red potatoes, scrubbed and cut into 1-inch pieces
- 1 teaspoon Salt, divided
- 1 tablespoon White wine vinegar
- 1/3 cup Reduced-fat mayonnaise
- 1/3 cup nonfat plain yogurt
- 2 tablespoons Dijon mustard
- 4 hard-cooked eggs, peeled
- 1 cup Chopped celery
- Paprika for garnish
- 3/4 cup chopped California Ripe Olives
- 1 4 oz. jar sliced pimientos, rinsed
- 2 Tbsp. chopped fresh parsley, plus sprigs for garnish
- 2 Tbsp. chopped fresh chives or scallion greens, plus more for garnish
1 Preheat the oven to 400°F. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves.
2 Place garlic heads on a square of aluminum foil, sprinkle with 1 Tbsp. water and pinch edges of foil together to make a package.
3 Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water.
4 Season with 1/4 tsp. salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes.
5 Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender
6 Add mayonnaise, yogurt, mustard, 1/4 tsp. salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat.
7 Finely chop 3 of the hard-cooked eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens).
8 Stir gently to mix. Season with the remaining 1/2 tsp. salt and pepper. Transfer to a serving dish and sprinkle with the paprika.
Source: California Olive