October 3, 2011

Roasted Potato Salad

Memorable Salads

20 mins.

30 minutes

“Grandma roasts garlic right along with the potatoes to easily add sweet roasted garlic flavor to this tasty potato salad.”

1
Preheat oven to 400°F. Cut and discard a thin slice from the stem end of the garlic. Place the garlic, cut side up, on a piece of foil. Drizzle and rub with 1 tsp. oil. Wrap in the foil and set aside.
2
Place the potatoes in a single layer in an ungreased 13- x 9-inch baking pan. Drizzle with the remaining oil. Sprinkle with the salt. Toss to coat the potatoes evenly with the oil.
3
Place the garlic packet next to the potatoes in the baking pan. Roast, stirring the potatoes once, until lightly golden and tender, about 30 minutes; cool.
4
Squeeze the softened garlic flesh into a small dish. Mash with a fork. Combine 4 tsp. mashed garlic, the mayonnaise, sour cream, bell pepper, milk, mustard and 1 tbsp. parsley in a large serving bowl. Mix well.
5
Add the potatoes to the mayonnaise mixture. Gently stir until the potatoes are evenly coated. Cover and refrigerate for at least 1 hour. Sprinkle with the remaining parsley and serve.

Roasting sweetens the taste of garlic. If you’re a garlic fan, the mashed garlic can be increased up to 6 tsp. for maximum flavor.

This zesty potato salad is great with grilled steaks and sliced tomatoes drizzled with balsamic vinaigrette.

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