- In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 minutes, depending on size. They should be fork tender, do not overcook. Drain and transfer to a large bowl.
- Cut potatoes into 1" cubes and, while hot, add mayonnaise, mustard garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much. (I premixed the dressing and then turned it in to the celery, potatoes and sundried tomatoes.)
- Add salt and pepper, and dill. Toss until just combined. Can be served warm, or refrigerate and serve within 12 hours!
Monday, August 1, 2011
Roasted Garlic & Dijon Potato Salad
ROASTED GARLIC & DIJON POTATO SALAD
2lb red potatoes, skins on and scrubbed
1/2 cup mayonnaise
1/4 cup whole grain Dijon prepared mustard
1 tbsp roasted garlic, made into a paste*
1 tbsp capers, drained of juice
2 tbsp sundried tomatoes, drained and coarsely chopped
4 stalks of celery, finely diced
Salt and black pepper, to taste
2 tbsp coarsely chopped fresh dill (or 1 tbsp dried)
*I tend to take 4 to 5 heads of garlic, cut off the top 1/3 of the bulb, wrap them all in tin foil and place into a 350F oven for 45 minutes to soften the garlic. Remove from the oven and let cool enough that the garlic can be handled. Then over a 1L mason jar, remove each clove and gently squeeze so the garlic slips out into the jar. Once all the garlic heads are empty, cover the garlic with olive oil, place a cap on top the jar finger tight, and place in the refrigerator. Then whenever you are making garlic bread, salad dressing or anything that requires garlic, you have it right at your fingertips...like this recipe!