Potato salad has as many variations as there are stars in the sky. Do you add mustard or mayonnaise or both? Well this recipe is a deviation from the classics incorporating roasted garlic, sweet onions and fresh rosemary and is sure to have you coming back for seconds.
Place potatoes in roasting pan with 1/4 cup extra virgin olive oil and season with salt and pepper.
Cut off the top 1/4 of the head of garlic, place on a piece of foil large enough to completely wrap the head, season with a drizzle of olive oil and salt and pepper. Wrap head of garlic completely and plaec in pan with potatoes.
Roast for 35-40 minutes or until potatoes are tender and beginning to brown. Remove from oven and open garlic packet and allow to cool.
Heat 1 tablespoon of olive oil in skillet over medium heat and saute onions until golden brown, approximately 10 minutes.
Squeeze garlic into food processor and add egg, green onions, lemon juice, rosemary and salt and pepper. Puree until smooth.
While processor is running, slowly add remaining 1 cup of extra virgin olive oil to emulsify.
Combine potatoes and onions in a large bowl and toss with 1 cup of dressing and garnish with parsley.
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