Garlic new potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Medium red-skin new potatoes |
| 1 | tablespoon | Salt, divided |
| 10 | Cloves roasted garlic (about 1 bulb) | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Minced fresh parsley |
| 1 | teaspoon | Fresh marjoram |
| 1 | teaspoon | Fresh rosemary, chopped |
| 1 | teaspoon | Fresh thyme |
| ½ | teaspoon | Ground black pepper |
Directions
Put potatoes in a large saucepan with enough water to cover by 3 inches.
Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside.
Preheat oven to 400 degrees.
In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed. Pour garlic mixture over potatoes, tossing to coat.
Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm.
Yield: 6 servings. With its roasted garlic flavoring, this salad makes a delicious accompaniment to pork or duck main dishes. The recipe is from "The International Garlic Cookbook.".
Recipe by: St. Louis Post-Dispatch 3/31/97 Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997