Roasted Garlic Potato Salad
|Whole garlic heads||3|
|Butter flavored vegetable cooking spray||1|
|Cooked cubed potatoes||4 Cup (64 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Water||1 1⁄2 Teaspoon|
|Ground red pepper||1 Dash|
Cut stem end off each head of garlic, exposing individual cloves.
Place each garlic head on a square of aluminum foil to make individual bundles.
Spray each head thoroughly with cooking spray.
Fold foil edges over, and wrap securely; place bundles on a baking sheet.
Bake at 350° for 25 minutes.
Loosen foil, and bake an additional 8 to 10 minutes or until garlic is soft.
Remove from oven, and let garlic cool completely.
Remove and discard papery skin from garlic.
Scoop out soft garlic with a small spoon, and set aside.
Place potato and sweet red pepper in a large bowl.
Combine garlic, vinegar, and remaining ingredients, stirring well with a wire whisk.
Pour over potato mixture; toss gently.
Cover and chill mixture thoroughly.