|
Title: Garlic New Potato Salad Categories: Salads &, Dressings Yield: 6 Servings 2 lb Medium red-skin new potatoes 1 tb Salt, divided 10 Cloves roasted garlic (about -1 bulb) 2 tb Olive oil 1 tb Balsamic vinegar 1 ts Minced fresh parsley 1 ts Fresh marjoram 1 ts Fresh rosemary, chopped 1 ts Fresh thyme 1/2 ts 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.". Recipe by: St. Louis Post-Dispatch 3/31/97 Posted to MC-Recipe Digest V1 #643 by Nancy Berry |