Ingredients: |
Ingredients: 2 large heads garlic 3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces 1 teaspoon salt, divided 1 tablespoon white-wine vinegar 1/3 cup reduced-fat mayonnaise 1/3 cup nonfat plain yogurt 2 tablespoons Dijon mustard Freshly ground pepper, to taste 4 hard-boiled eggs, peeled (see Tip) 1 cup chopped celery 3/4 cup chopped black olives 2 tablespoons chopped fresh parsley, plus sprigs for garnish 2 tablespoons chopped green onion plus greens, plus more for garnish Paprika, for garnish
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Directions: |
Directions:Preheat the oven to 400°F. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, parsley and greens onions. Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more onion green tops and/or parsley sprigs. |