One of my favorite food bloggers, Jaqueline of Tinned Tomatoes is hosting a wonderful monthly event - No Croutons Required which usually focuses on vegetarian soups and salads. This month's challenge is specifically Potato Salad. Truth be told we're in the middle of a blizzard and salads are the furthest thing from my mind. That said, I did want to share a family favorite of ours. I first posted it back in Summer 2005 and it's been a family favorite ever since.
Prep time: 5 minutes
Roast time: 30-45 minutes depending on the size of the potatoes
1/2 kg/1 lb new potatoes, cut in half unless they are very small
6 cloves of garlic, separated but not peeled (just remove the tips)
2 tbsp olive oil
salt & pepper to taste
1 tbsp white wine vinegar
1-2 tbsp mayonnaise
leaves of 1 bunch of fresh mint, coarsely chopped
1. Preheat oven to 400F/200C
2. Put potatoes and garlic cloves in an ovenproof pan and drizzle with garlic, sprinkle with salt and pepper and toss. Roast until soft and set aside to cool.
3. Put potatoes in a large bowl - cut into largish but bite sized chunks. Peel garlic and add to the potatoes. They will mostly be creamy, but some will be chewy. The different textures add to the eating experience.
4. Add the vinegar and oil from the pan and mix. Set aside to cool to room temperature. Add Mayo and mint, taste and add more salt and pepper as needed.