Roasted Garlic Potato Salad
By learen
Ingredients
- 1 1/2 lbs white potatoes, scrubbed
- 1 cucumber, peeled, split, seeded and diced
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2-3 oz feta cheese
- 2 T roasted garlic mustard
- 2 T red wine vinegar
- 4 T roasted garlic oil
- 3 T chopped fresh basil and leaves to garnish
- 2 T chopped flat leaf parsley
- salt and pepper to taste
Details
Servings 4
Preparation
Step 1
Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 min. Times will vary with size of potatoes. Drain and let cool. When cool, cut into fourths, then eighths. Combine cucumber, pepper, onion and feta cheese with potatoes in a large bowl.
Whisk roasted garlic mustard and vinegar together in a small bowl. In a slow stream, whisk roasted garlic oil into mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.
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