Roasted Garlic Potato Salad

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Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

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.

Serves 10

Prep Time 75 min

Total Time 120 min.

Ingredients

  • 2 large head 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 tablespoon 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 ja sliced pimientos, rinsed
  • 2 tablespoon chopped fresh parsley, plus sprigs for garnish
  • 2 tablespoon chopped fresh chives, or scallion greens, plus more for garnish
  • Paprika, for garnish

Cooking Directions

Step 1

Preheat the oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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