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August 2, 2011
Red Potato Salad
Memorable Salads
Prep time:
65 minuteschilling time:
1 hour, plus standing“Grandma liked to serve this colorful salad in her favorite floral salad bowl.”
Ingredients
Serves 8
- 6 cloves garlic
- 3 tablespoons red-wine vinegar
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon each dried thyme and salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 2 1/2 pounds new red potatoes, scrubbed
- 1 medium red bell pepper, chopped (about 1 cup)
- 3 green onions, minced (about 1/3 cup)
- 1/4 cup chopped fresh parsley
Directions
1
For dressing, preheat oven to 300ºF. Place garlic cloves in a garlic roaster or wrap tightly in foil. Roast for 30 minutes. Cool garlic completely. Cut off tips of garlic cloves and press garlic from peels.
2
Combine garlic, vinegar, mustard, thyme, salt and black pepper in a blender. Process mixture until mixed. Add olive oil gradually, processing constantly until thick and smooth. Pour into a jar with a tight-fitting lid. Chill while preparing salad.
3
For salad, combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until tender, about 22 minutes; drain well and cool. Cut the potatoes into quarters.
4
Combine potatoes, bell pepper, green onions and parsley in a salad bowl and mix gently. Add half the dressing and toss to coat. Chill, covered, for 1 hour.
5
Stir in remaining dressing and let stand for 1 hour before serving.
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Grandma's Secret Trick
Grandma's Secret Trick
Roasting the garlic for this recipe captures the garlic's rich flavor, eliminating the strong bite of fresh garlic. Grandma sometimes baked two or three whole heads of garlic at a time, wrapped them tightly and kept them in the refrigerator for up to 2 weeks.
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