New Potatoes with Roasted Garlic Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture. Roast extra garlic for our Roasted Garlic Pizza. Serve this warm twist on potato salad as a side dish with steak or roast chicken.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 28%
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 28.3g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 335mg
  • Calcium: 23mg

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 7 garlic cloves, unpeeled
  • 3 pounds small red potatoes, quartered
  • 3 tablespoons minced chives
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
  3. 3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
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