Potato and red pepper salad

Yield: 10 Servings

Measure Ingredient
10 Cloves garlic; unpeeled
1 tablespoon Olive oil
1 cup Whipping cream
2 tablespoons Dijon mustard
2 tablespoons Red wine vinegar
¼ cup Fresh parmesan cheese; grated
Salt and pepper to taste
4 pounds Red mini potatoes; halved
2 Red peppers; cut into julienne strips
1 bunch Green onions; thinly sliced
¼ cup Fresh basil; chopped



1. Place the unpeeled garlic in a small oven proof disha nd toss with oil.

Bake at 350 degrees for 25-30 minutes or until garlic is soft.

2. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl.

3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper.

4. Toss together the salad ingredients with the dressing, season to taste with salt.

Notes: to make this salad into a complete meal just add cooked chicken of beef.

Recipe by: Dairy Farmers of Ontario pamphlet Posted to recipelu-digest Volume 01 Number 556 by RecipeLu <recipelu@...> on Jan 19, 1998

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