Summer Potato Salad

Preheat oven to 400 degrees F. Remove loose papery skin from garlic, without separating the cloves. Slice the tips off each head, exposing the cloves. Wrap the heads in foil. Roast until the cloves are very soft, about 40 minutes. Unwrap the garlic and let cool slightly.

Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Cover and cook over medium heat until tender, 7 to 9 minutes. Drain well and transfer to a large bowl. Toss gently with vinegar; let cool.

When the garlic is cool enough to handle, squeeze the cloves out of their skins into a food processor or blender. Add mayonnaise, yogurt and mustard; blend until smooth. Season with 1/4 teaspoon salt and pepper.

Add the dressing to the potatoes and toss to coat. Finely chop 3 hard-boiled eggs and add to the potatoes along with celery, pimientos, olives, parsley, chives (or scallion greens), the remaining 1/4 teaspoon salt and pepper. Stir gently to mix. Transfer to a serving dish and sprinkle with paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with chives (or parsley sprigs).