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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Kissing a man with a beard is a lot like going to a picnic. You don't mind going through a little bush to get there!"
-Minnie Pearl, Comedian

The refrigerator light goes on...

Warm potato salads are perfect for serving with a casual dinner party. A grilled steak, barbecue chicken or shrimp all make the perfect meal. The flavor of the olive oil, roasted garlic and celery come through in the warm vinaigrette.

Garlic

Garlic is a member of the onion family and is a close cousin to red and white onions as well as leeks and shallots. Like others in the Alliaceae family, garlic is strong and pungent when fresh and raw, but mellows as it cooks, taking on a slightly sweet, savory/umami flavor.

Cooking garlic over high heat and letting it brown will turn the garlic slightly bitter. With some recipes, I want that flavor, but when I want a softer, sweeter garlic flavor, as in Tomato Sauce or Fettuccini Alfredo, I cook the garlic very slowly over a low heat so that it turns a soft white color and then translucent. More on Garlic 


 

Roasted Garlic Potato Salad



Servings = 6 | Serving size =about 1 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe also requires making Roasted Garlic

This recipe makes great leftovers. Reheat gently or serve cold.

4 quarts water
2 lb yukon gold or red potatoes (cut into 1 1/2 inch cubes)
3 Tbsp olive oil
8 cloves roasted garlic
1 Tbsp white wine vinegar
3 ribs celery (diced)
1/2 tsp salt
fresh ground black pepper (to taste)
2 medium green onions (sliced crosswise)

Place the water in a large stock pot over high heat.

Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.

Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.

Remove from heat and drain water.

Add the olive oil, roasted garlic, vinegar, celery, salt, pepper and green onions. Toss well. Serve warm.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 6

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Amount Per Serving

Calories 181 Calories from Fat 62
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 5%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 313mg 13%
Total Carbohydrates 29g 10%
    Dietary Fiber 4g 16%
    Sugars 2g  
Protein 3g  
Vitamin A 3% Vitamin C 51%
Calcium 3% Iron 8%
Vitamin K 18 mcg Potassium 714 mg
Magnesium 39 mg