Salads Potato: Roasted Garlic 01 by Recipe Cottage

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	Roasted Garlic 01

		BALSAMIC AND ROASTED GARLIC POTATO SALAD 3 pounds red potatoes, carefully washed 1 yellow onion, minced 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 1 1/4 cups good-quality mayonnaise (not low fat or fat free) 4 cloves roasted garlic Kosher salt and fresh-ground black pepper, to taste 2 tablespoons chopped fresh parsley Cut the potatoes in half or in quarters if they are large. Place the potatoes in a pot of water to cover. Bring to a boil and cook 15 minutes or until potatoes are tender but not falling apart. Drain and let potatoes cool. In a large mixing bowl, combine remaining ingredients to form a creamy dressing. Cut potatoes into about 1-inch pieces. Carefully combine the cooked potatoes with the dressing until the potatoes are well-covered. Take care not to break up the cooked potatoes. Chill and serve. Makes 8 servings. GARLIC OIL 1 cup extra-virgin olive oil 14 peeled garlic cloves In a small, heavy saucepan, place oil and garlic. Cook over very low heat 30 minutes. Remove from heat and let cool. Store in jar in refrigerator. Makes 1 cup oil; 14 oil-poached garlic cloves.