Roasted Garlic Potato Salad Recipe
This recipe is not just for potato lovers but also for those who love garlic. It ends up into something healthy and delicious that’s perfect for summer picnics. It is healthy because nonfat yogurt and reduced-fat mayonnaise are what constitutes the dressing, so it’s low in fat. Garlic itself is also a healthy ingredient that helps regulate our blood pressure making this dish really beneficial. Adding a bit of Dijon mustard completes the taste of the salad dressing. This salad also contains almost all of your favorite spices, name it and you can find it in the list of ingredients. That explains why it ends up into a tangy, robust and flavorful dish. This recipe still falls into the easy category though it has a lot of ingredients; roasting the garlic isn’t complicated at all. Follow precisely the steps and you’ll exactly get this yummy potato salad.
Ingredients
- 2 large heads garlic
- 3 lbs medium red potatoes, scrubbed and cut into 1-inch pieces (1.4 kg)
- 1 teaspoon salt, divided (5 g)
- 1 tablespoon white-wine vinegar (15 ml)
- ⅓ cup reduced-fat mayonnaise (77 g)
- ⅓ cup nonfat plain yogurt (80 ml)
- 2 tablespoons Dijon mustard (30 ml)
- Freshly ground pepper, to taste
- 4 hard-boiled eggs, peeled (see Tip)
- 1 cup chopped celery (100 g)
- ¾ cup chopped olives (135 g)
- 1 jar sliced pimientos, rinsed (4-ounce or 112 g)
- 2 tablespoons chopped fresh parsley, plus sprigs for garnish (30 g)
- 2 tablespoons chopped fresh chives, or scallion greens for garnish (30 g)
- Paprika, for garnish
Instructions
- Preheat the oven to 400° Fahrenheit.
- 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 for 45 minutes to 1 hour. Unwrap garlic and set aside to cool.
- While roasting garlic, place potatoes in a large saucepan with cold water. Sprinkle with ¼ teaspoon salt. Cover and bring to a boil. Cook over medium heat until potatoes are tender, for 7 to 9 minutes.
- Drain well and transfer into a large bowl. Toss gently with the vinegar and let it cool.
- When garlic is cool enough to handle, squeeze the pulp in a food processor or blender. Add mayonnaise, yogurt, mustard, ¼ teaspoon salt and pepper and blend until smooth.
- Pour dressing mixture into the bowl with 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 well to mix.
- Sprinkle with remaining ½ 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.
Notes
To hard-boil eggs: Place eggs in a single layer in a saucepan with water. Cover and simmer over medium-high heat. Reduce heat to low, uncover and simmer for 10 minutes more. Remove from heat, drain hot water and run a constant flow of cold water over the eggs until completely cooled.
This salad is also wonderful if you mix some steam, tender-crisp green beans and roasted sweet onion which can be roasted together with the garlic.
