Garlic Potato Salad
Garlic has natural sugars that baking caramelizes. Baking also tames garlic’s strong flavor. The result is aromatic and sweet-just right for flavoring the dressing.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 pounds medium new potatoes, scrubbed and cut into eighths
- 1/4 cup plus 1 teaspoon olive oil, divided
- 1 whole head garlic, cut in half, papery skin removed
- 2 tablespoons white-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (2 1/4-ounce) can sliced black olives, drained
Directions
Preheat oven to 450°F.
Arrange potatoes in a 3-quart baking dish. Drizzle with 2 tablespoons olive oil. Toss to coat.
Place garlic in an ovenproof custard cup. Drizzle with 1 teaspoon olive oil. Cover with foil. Bake potatoes and garlic until potatoes are browned and garlic is tender, about 10 to 15 minutes.
Let garlic stand to cool. Transfer potatoes to a large bowl. Separate garlic cloves and press garlic into a small bowl, discarding peels. Add remaining olive oil, vinegar, salt and black pepper and mix well.
Add garlic mixture and black olives to potato mixture and mix well. Serve immediately.
Secret Tip
Boiling the garlic is another way to tame its strong odor. Separate the cloves but don't peel them. Drop them into boiling water and cook until tender, about 5 to 10 minutes. Peel, press and proceed as the recipe directs.
