Roasted Garlic Potato Salad
- 2 large heads garlic
- 3 lb medium red potatoes, scrubbed and cut into 1-inch pieces
- 1 tsp salt, divided
- 1 Tbs white-wine vinegar
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup nonfat plain yogurt
- 2 Tbs Dijon mustard
- Freshly ground pepper (to taste)
- 4 hard-cooked eggs, peeled
- 1 cup chopped celery
- 3/4 cup chopped olives
- 1 4-oz. jar sliced pimientos, rinsed
- 2 Tbs chopped fresh parsley, plus sprigs for garnish
- 2 Tbs chopped fresh chives or scallion greens, plus more for garnish
- Paprika for garnish
- 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. Place garlic heads on a square of aluminum foil, sprinkle with 1 Tbsp. water and pinch edges of foil together to make a package.
- 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. Season with 1/4 tsp. salt. Bring to a boil.
- Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. 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. Add mayonnaise, yogurt, mustard, 1/4 tsp. salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat. 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). Stir gently to mix. Season with the remaining 1/2 tsp. salt and pepper.
- Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.