Roasted Garlic Potato Salad
Servings
6Serving size
about 1 1/2 cupsThis recipe can be multiplied or divided by 2 and makes great leftovers. Reheat gently or serve cold.
This recipe also requires making Roasted Garlic.
Ingredients
| 4 quart Water |
| 2 large (3 inch to 4-1/4 inch dia.) Yukon gold potatoes (cut into 1 1/2 inch cubes) |
| 3 Tbsp. Olive oil |
| 8 clove Roasted Garlic |
| 1 Tbsp. White wine vinegar |
| 3 Medium stalk Celery, raw (diced) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 medium Green onions (sliced crosswise) |
Instructions
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, roasted garlic, vinegar, celery, salt, pepper and green onions. Toss well. Serve warm.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Warm potato salads are perfect for serving with a casual dinner party. A grilled steak, barbecue chicken or shrimp all make the perfect meal. The flavor of the olive oil, roasted garlic and celery come through in the warm vinaigrette.