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Active Time: 1 Hour 15 Minutes
Total Time: 2 Hours
Yield: 10 servings, 1 cup each
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| Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension. |
RECIPE INGREDIENTS
| 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 |
| Freshly ground pepper to taste |
| 4 hard-boiled eggs, peeled (see Tip) |
| 1 cup chopped celery |
| 3/4 cup chopped California Ripe Olives |
| 1 4-ounce jar sliced pimientos, rinsed |
| 2 tablespoons chopped fresh parsley, plus sprigs for garnish |
| 2 tablespoons chopped fresh chives or scallion greens, plus more for garnish |
| paprika for garnish |
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled. |
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DIRECTIONS
Preheat the oven to 400 degrees F.
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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 tablespoon 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.
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Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon 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.
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When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
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Add the dressing to the potatoes and toss to coat. Finely chop 3 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 teaspoon 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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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield: 10 servings, 1 cup each
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| Carbohydrates, Total: |
33g |
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