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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.

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