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Recipe: Garlic New Potato Salad (food processor)

Salads - Potato, Pasta
GARLIC NEW POTATO SALAD

2 pounds medium red-skin new potatoes
1 tablespoon salt, divided use (or to taste)
10 cloves roasted garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced fresh parsley
1 teaspoon fresh marjoram
1 teaspoon chopped fresh rosemary
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 F.

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.

Makes 6 servings
Source: The International Garlic Cookbook
MsgID: 1111425
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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