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Roasted Garlic Potato Salad

November/December 2007

Your rating: None Average: 3.4 (88 votes)

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.



READER'S COMMENT:
"Wow, this sounds like a really yummy spin on the typical creamy potato salad. To anonymous, I think the "heads" part is correct. If you read the directions, you're supposed to roast the heads and then squeeze the pulp out. Hope that helps...
Roasted Garlic Potato Salad

Makes: 10 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 2 large heads garlic
  • 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
  • Freshly ground pepper, to taste
  • 4 hard-boiled eggs, peeled (see Tip)
  • 1 cup chopped celery
  • 3/4 cup chopped olives
  • 1 4-ounce jar sliced pimientos, rinsed
  • 2 tablespoons chopped fresh parsley, plus sprigs for garnish
  • 2 tablespoons chopped fresh chives, or scallion greens, plus more for garnish
  • Paprika, for garnish

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.

Tips & Notes

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

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.

Nutrition Bonus: Vitamin C (33% daily value), Potassium (21% dv)

Carbohydrate Servings: 2

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


More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
Roast
Meal/Course
Lunch
Type of Dish
Salad, side/appetizer
Ease of Preparation
Moderate
Ethnic/Regional
American
Total Time
1 hour or less
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