Roasted Garlic Potato Salad

Preparation

1. Preheat the oven to 400 degrees F.
2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves.
3. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.
4. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil.
5. Cook, covered, over medium heat until potatoes are tender, 7-9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
6. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
7. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens).
8. Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

Tips

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Per serving: 207 calories; 5 g fat (1 g saturated fat, 1 g mono unsaturated fat); 75 mg cholesterol; 33 g carbohydrates; 7 g protein; 3 g fiber; 580 mg sodium; 746 mg potassium

Nutrition Bonus: Vitamin C (33% daily value), Potassium (21% dv)

2 Carbohydrate Servings

Exchanges: 1 1/2 starch,1 vegetable,1 1/2 fat

Contributed by: EatingWell.com