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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Garlic Potato Salad (2 points) Recipe

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This recipe for Roasted Garlic Potato Salad (2 points) is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 ib uncooked Yukon Gold potatoes unpeeled, cut into 1 inch chunks
1 tsp. olive oil
4 medium garlic cloves minced
1/2 c. soft tofu
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper
Directions:
Directions:
1. Preheat oven to 400º. Spread potatoes on a nonstick bking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss to coat. Roast potatoes 25 minutes; add garlic, toss, and roast for 4 minutes more. 2. Meanwhile, place tofu, leon juice and mustard in a blender, blend until smooth. 3. Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Serve warm, at room temp or chilled
Number Of Servings:
Number Of Servings:
1/2 c. per 8 servings
Preparation Time:
Preparation Time:
15 min

 

 

 

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