Recipe: Roasted Garlic Potato Salad

ROASTED GARLIC POTATO SALAD

2 large heads garlic
3 lb. medium red potatoes, scrubbed and cut into 1-inch pieces
1 tsp. salt, divided use
1 Tbsp. white-wine vinegar
FOR THE DRESSING:
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 Tbsp. Dijon mustard
freshly ground pepper (to taste)
FOR THE SALAD:
4 hard-cooked eggs, peeled
1 cup chopped celery
3/4 cup chopped California Ripe Olives
1 (4 oz.) jar sliced pimientos, rinsed
2 Tbsp. chopped fresh parsley, plus sprigs for garnish
2 Tbsp. chopped fresh chives or scallion greens, plus more for garnish
Paprika (for garnish)

Preheat the oven to 400 degrees F.

Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 Tbsp. water and pinch edges of foil together to make a package.

Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.

Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 tsp. salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.

When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 tsp. salt and pepper; blend until smooth.

Add the dressing to the potatoes and toss to coat.

Finely chop 3 of the hard-cooked eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 tsp. salt and pepper.

Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

TO MAKE AHEAD:
Cover and refrigerate for up to 1 day.

Makes 4 servings
Source: California Olive Committee