New Potatoes with Roasted Garlic Vinaigrette

While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture. Roast extra garlic for our Roasted Garlic Pizza. Serve this warm twist on potato salad as a side dish with steak or roast chicken.

Yield: 8 servings (serving size: about 3/4 cup)

Ingredients

• 3  tablespoons  olive oil, divided
• 1 1/4  teaspoons  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 7  garlic cloves, unpeeled
• 3  pounds  small red potatoes, quartered
• 3  tablespoons  minced chives
• 2  tablespoons  white wine vinegar
• 2  teaspoons  Dijon mustard

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.

3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Nutritional Information

Calories:

170 (28% from fat)

Fat:

5.3g (sat 0.8g,mono 3.7g,poly 0.6g)

Protein:

3.4g

Carbohydrate:

28.3g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

335mg

Calcium:

23mg