|
| |
| Roasted Garlic Potato Salad |
| Level of Difficulty | Easy |
| 2 1/2 pound Yukon Gold potato(es), unpeeled, cut into 1-inch chunks |
| 4 medium garlic clove(s), minced |
| 1/8 tsp table salt, or to taste |
| 1/8 tsp black pepper, or to taste |
| Preheat oven to 400ºF. Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast |
| potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more. |
| Put tofu, lemon juice and mustard in a blender and blend until smooth. |
| Toss potatoes with dressing. Season with salt and pepper. Serve warm, at room temperature or |
| chilled. Yields about 1/2 cup per serving. |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated