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Roasted Garlic Potato Salad

Source: © EatingWell Magazine
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Active Time:  1 Hour 15 Minutes
Total Time:  2 Hours
  10 servings, 1 cup each
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.
DIRECTIONS
Preheat the oven to 400 degrees 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 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.


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.


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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Perfect Potato Salads
 Roasted Garlic Dishes
Nutrition Facts per Serving
Yield:   10 servings, 1 cup each
Calories: 223
Fat. Total: 7g
Protein: 7g
Carbohydrates, Total: 33g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 77mg
Sodium: 561mg
% Cal. from Fat: 28%
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