ROASTED GARLIC POTATO SALAD

ROASTED GARLIC POTATO SALAD
“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 traditional potato salad. Roasted garlic adds a rich dimension.”

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
Fresh ground pepper to taste
4 hard-boiled eggs peeled (see tip)
1 cup chopped celery
¾ cup chopped ripe olives
1 (4-oz.) jar sliced pimientos, rinsed
2 tablespoons chopped fresh parsley, plus sprig for garnish
2 Tablespoons chopped fresh chives or scallion greens, plus more for garnish
Paprika for garnish


Tip: To hard-boiled 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.

Directions: Preheat the oven to 400 ^.
Rub off excess papery skin from the garlic without separating cloves. Slice the tip off of 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 an hour. Unwrap garlic and let cool slightly.

Meanwhile place the potatoes in a large saucepan and cover with cold water. Season with 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 vinegar and let cool.

When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise yogurt, mustard, ¼ teaspoon salt and pepper; blend until smooth.

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 ½ teaspoon salt and pepper. Transfer to a serving dish and sprinkle with paprika. Slice the remaining egg and arrange the slice decoratively on top. Garnish with more chives and/or parsley sprigs.