Roasted Garlic Potato Salad
Serves 10
Ingredients
- 2 large garlic heads
- 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 boiled eggs, peeled
- 1 cup chopped celery
- 3/4 teaspoon freshly ground pepper to taste
- 1 (4 oz.) jar Pimientos, sliced and rinsed
- 2 tablespoons fresh parsley, chopped plus sprigs for garnish
- 2 tablespoons chopped fresh chives or scallion greens, chopped plus more for garnish
- Paprika, for garnish
Directions
- 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.
TO MAKE AHEAD: Cover and refrigerate for up to 1 day.
