Red Potato Salad with Roasted Garlic
I've heard tell of those who find the football game secondary to the tailgate party. I'm one of those people. Don't get me wrong; I love a good football game, but the fun had with others on a crisp fall day sharing our favorite hearty fall foods just can't be beat.
Hands-On Time: 25 minutes
Ready In: 3 to 4 hours, including cooling time
Yield: 12 servings
5 lbs red potatoes, boiled until done and cut into chunks**
4 stalks celery diced medium
1 cup mayonnaise
1 cup sour cream*
4-5 cloves roasted garlic**
1 Tablespoon sugar
2 teaspoons salt
1 Tablespoon grainy mustard
- Put the roasted garlic into a medium bowl and mash well with the sugar and salt.
- Add remaining ingredients until well combined.
- Toss potatoes with dressing and refrigerate for several hours until flavors develop.
Fat free on the mayo and sour cream is totally allowed!
To boil 5 lbs. of red potatoes: Cover the unpeeled potatoes with water in a kettle, bring to a boil, then reduce to a low boil until fork-tender -- about 20 minutes. Drain and let cool before dicing.
For the roasted garlic, wrap one head of garlic in tin foil and toss in a 400 degree F oven for about 30-45 minutes or until the garlic softens -- easy as that!