Roasted Garlic Potato Salad

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.

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...

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3 Reviews for Roasted Garlic Potato Salad

06/11/2011

quinlan.shannon

Recommends this recipe

Great!

I made this for a large group last night, and it was a huge hit! However, while detracting from the low-fatness of the recipe, I added several strips of cooked chopped bacon and people raved about it. Overall, I would defintely make this my go-to potato salad recipe.

Pros: Tasty and low-fat

Comments

08/05/2010

Anonymous

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.

Comments

08/04/2010

Anonymous

Although I haven't made this recipe yet, I believe there's a typo on the garlic -- should be "cloves" not "heads", right? I'll also be adding more veggies: onion, sweet peppers, radishes, cilantro, and carrot. A few bacon crumbles adds great flavor with few additional calories and if slimming it down isn't the objective, chopped green olives give potato salad character, too.

Comments (1)

2 comments

crobin79 wrote 1 year 45 weeks ago

No, there is no typo... you cut the top off the entire head of garlic, I use a shot of olive oil, wrap it in foil and bake in the oven. Directions instruct you to use water, wrap in foil and bake.