* Exported from MasterCook * Garlic New Potato Salad Recipe By : St. Louis Post-Dispatch 3/31/97 Serving Size : 6 Preparation Time :0:00 Categories : Salads & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds medium red-skin new potatoes 1 tablespoon salt -- divided 10 cloves roasted garlic (about 1 bulb) 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon minced fresh parsley 1 teaspoon fresh marjoram 1 teaspoon fresh rosemary -- chopped 1 teaspoon fresh thyme 1/2 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.". - - - - - - - - - - - - - - - - - -