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.
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.
3 Reviews for Roasted Garlic Potato Salad
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.
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.