Roasted Garlic & Dijon Potato Salad
Recipe: #5161
April 12, 2012
Categories: Potatoes, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Vegetarian, more
"This recipe is from Sobey's a large Canadian grocery store, the roasted garlic paste is sold there, I'm sure you can find it elsewhere also, I made this recently using new baby red potatoes and loved it so posting it here for safe keeping! Although you may refrigerate it is best served warm"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (152.8 g)
- Calories 179.5
- Total Fat - 10.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 3.8 mg
- Sodium - 157.8 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 2.1 g
- Sugars - 5.7 g
- Protein - 1.9 g
- Calcium - 42.2 mg
- Iron - 0.9 mg
- Vitamin C - 12.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a bowl combine all dressing ingredients together until blended.
Step 2
Slice the hot potatoes in half or quarters depending on the size while still fairly hot ( the potatoes must be hot when adding on the dressing). Place into a large bowl. Gently mix in celery and red onion.
Step 3
Pour the dressing over the potatoes then mix gently careful to not break up the warm potatoes. Season with salt and pepper to taste. Garnish with fresh dill. Serve warm or refrigerate and use within 12 hours.
Tips
No special items needed.
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