Roasted Garlic Potato Salad


  • 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


  1. Preheat the oven to 400°F.
  2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves.
  3. Place garlic heads on a square of aluminum foil, sprinkle with 1 tbsp. water and pinch edges of foil together to make a package.
  4. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
  5. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 tsp. salt. Bring to a boil.
  6. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes.
  7. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
  8. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender.
  9. Add mayonnaise, yogurt, mustard, 1/4 tsp. salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat.
  10. 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.
  11. Season with the remaining 1/2 tsp. salt and pepper. Transfer to a serving dish and sprinkle with the paprika.
  12. 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.

Nutritional Analysis Per Serving:

223 calories per servings; 7g fat; 77mg cholesterol; 33g carbohydrate; 7g protein; 561mg sodium