New Potatoes with Roasted Garlic Vinaigrette

This is one of our favorite side dishes, and we had some friends over for dinner, so I decided to make it again. This recipe always impresses, and the flavor is sensational!

New Potatoes with Roasted Garlic Vinaigrette
Cooking Light November 2008

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.

3 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 lbs. small red potatoes, quartered
3 tablespoons minced chives
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard

1. Preheat oven to 400°.

2. Combine 1 ½ tablespoons olive oil, ½ teaspoon salt, ¼ 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. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 ½ tablespoons oil, remaining ¾ teaspoon salt, remaining ¼ teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Yield: 8 servings (serving size: about ¾ cup)

Nutritional notes:
CALORIES 170 (28% from fat); FAT 5.3g (sat 0.8g,mono 3.7g,poly 0.6g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 28.3g; SODIUM 335mg; PROTEIN 3.4g; FIBER 3g

MacGourmet Rating: 5 Stars