Title: Garlic New Potato Salad
Categories: Salad Dressing
Yield: 6 Servings

2	lb	Medium red-skin new
		Potatoes
1	tb	Salt -- divided
10		Cloves roasted garlic (about
1		Bulb)
2	tb	Olive oil
1	tb	Balsamic vinegar
1	ts	Minced fresh parsley
1	ts	Fresh marjoram
1	ts	Fresh rosemary -- chopped
1	ts	Fresh thyme
1/2	ts	Ground black pepper

Put potatoes in a large saucepan with enough water to cover by 3 inches. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside.

Preheat oven to 400 degrees.

In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed. Pour garlic mixture over potatoes, tossing to coat.

Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm.

Yield: 6 servings. With its roasted garlic flavoring, this salad makes a delicious accompaniment to pork or duck main dishes. The recipe is from "The International Garlic Cookbook.".

Recipe By : St. Louis Post-Dispatch 3/31/97

From: Nancy Berry Date: 11 Jun 97 Mastercook Recipes (Mailing List) Ä

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