Roasted Garlic Potato Salad Recipe
Ingredients
| 3 whole heads garlic | ||
| Butter-flavored vegetable cooking spray | ||
| 4 cups cooked, cubed potato | ||
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| White wine vinegar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon low-sodium soy sauce | ||
| Vegetable oil | 2 Teaspoon | |
| Water | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground red pepper | 1 Dash | |
Directions
Cut stem end off each head of garlic, exposing individual cloves.
Place each garlic head on a square of aluminum foil to make individual bundles.
Spray each head thoroughly with cooking spray.
Fold foil edges over, and wrap securely; place bundles on a baking sheet.
Bake at 350° for 25 minutes.
Loosen foil, and bake an additional 8 to 10 minutes or until garlic is soft.
Remove from oven, and let garlic cool completely.
Remove and discard papery skin from garlic.
Scoop out soft garlic with a small spoon, and set aside.
Place potato and sweet red pepper in a large bowl.
Combine garlic, vinegar, and remaining ingredients, stirring well with a wire whisk.
Pour over potato mixture; toss gently.
Cover and chill mixture thoroughly.
Place each garlic head on a square of aluminum foil to make individual bundles.
Spray each head thoroughly with cooking spray.
Fold foil edges over, and wrap securely; place bundles on a baking sheet.
Bake at 350° for 25 minutes.
Loosen foil, and bake an additional 8 to 10 minutes or until garlic is soft.
Remove from oven, and let garlic cool completely.
Remove and discard papery skin from garlic.
Scoop out soft garlic with a small spoon, and set aside.
Place potato and sweet red pepper in a large bowl.
Combine garlic, vinegar, and remaining ingredients, stirring well with a wire whisk.
Pour over potato mixture; toss gently.
Cover and chill mixture thoroughly.
Chef
