New Potatoes with Roasted Garlic Vinaigrette
By Ritamay
While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture. Serve this warm twist on potato salad as a side dish with steak or roast chicken.
Ingredients
- 3 T. olive oil, divided
- 1 1/4 t. kosher salt, divided
- 1/2 t. freshly ground black pepper, divided
- 7 garlic cloves, unpeeled
- 3 lb. small red potatoes, quartered
- 3 T. minced chives
- 2 T. white wine vinegar
- 2 t. Dijon mustard
Preparation
Step 1
Preheat oven to 400º. Combine 1½ T. olive oil, ½ t. salt, ¼ t. pepper, garlic, and potatoes in a roasting pan or jellyroll pan; toss well to coat. Bake at 400º for 1 hour and 10 minutes, or until tender, stirring after 35 minutes. Cool 10 minutes. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1½ T. oil, remaining ¾ t. salt, remaining ¼ t. pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat. Yield: 8 servings (serving size: about ¾ cup).
CALORIES 170 (28% from fat); FAT 5.3g (sat 0.8g, mono 3.7g, poly 0.6g); PROTEIN 3.4g; CARB 28.3g; FIBER 3g; CHOL 0mg; IRON 1.3mg; SODIUM 335mg; CALC 23mg
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