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Garlic New Potato Salad

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Dressings Salads


  • 2 lb Medium red-skin new potatoes
  • 1 tb Salt, divided
  • 10 Cloves roasted garlic (about 1 bulb)
  • 2 tb Olive oil
  • 1 tb Balsamic vinegar
  • 1 ts Minced fresh parsley
  • 1 ts Fresh marjoram
  • 1 ts Fresh rosemary, chopped
  • 1 ts Fresh thyme
  • 1/2 ts Ground black pepper


Put potatoes in a large saucepan with enough water to cover by 3 inches. Add 2 teaspoons salt and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 15 minutes, until just tender when pierced with a fork. Drain well. When cool enough to handle, cut potatoes into quarters, transfer to a baking pan large enough to hold them in a single layer, and set aside.
Preheat oven to 400 degrees.
In a food processor fitted with a metal blade, combine roasted garlic, oil, vinegar and the remaining 1 teaspoon salt; process until pureed. Pour garlic mixture over potatoes, tossing to coat.
Bake for 15 minutes. Sprinkle with parsley, marjoram, rosemary, thyme and pepper, tossing to coat. Bake 5 to 10 minutes longer, until potatoes begin to turn golden. Serve warm.
Yield: 6 servings. With its roasted garlic flavoring, this salad makes a delicious accompaniment to pork or duck main dishes. The recipe is from "The International Garlic Cookbook.".
Recipe by: St. Louis Post-Dispatch 3/31/97 Posted to MC-Recipe Digest V1 #643 by Nancy Berry <> on Jun 11, 1997