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Roasted Garlic Potato Salad

Diet.Chef's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground red pepper 1 Dash
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Potato

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