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Garlic New Potato Salad
Recipe By : St. Louis Post-Dispatch 3/31/97
Serving Size : 6 Preparation Time :0:00
Categories : Salads & Dressings
Amount Measure Ingredient -- Preparation Method
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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
1/2 teaspoon ground black pepper
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.".
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