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Roasted Garlic Potato Salad

http://www.eatingwell.com/recipes/roasted_garlic_potato_salad.html

From EatingWell:  November/December 2007

Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad. Roasted garlic adds a rich dimension.

10 servings, 1 cup each | Active Time: 1 1/4 hours | Total Time: 2 hours

Ingredients

Preparation

  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. 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, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
  3. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon 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.
  4. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
  5. Add the dressing to the 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 gently to mix. Season with the remaining 1/2 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.

Nutrition

Per serving : 223 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 77 mg Cholesterol; 33 g Carbohydrates; 7 g Protein; 3 g Fiber; 561 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch,1 vegetable,1 1/2 fat

Tips & Notes