Recipe - Garlic New Potato Salad

2 pound Medium redskin new potatoes
1 tablespoon Salt, divided
10 Cloves roasted garlic (about
1 bulb)
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Minced fresh parsley
1 teaspoon Fresh marjoram
1 teaspoon Fresh rosemary, chopped
1 teaspoon Fresh thyme
One half teaspoon 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 PostDispatch 3/31/97 Posted to MCRecipe Digest V1
#643 by Nancy Berry nlberry@prodigy.net on Jun 11, 1997