r_garlic_potato_salad.jpg (50864 bytes)Click on picture to enlarge Roasted Garlic Potato Salad*
  24 servings
Amount Measure Ingredients
4 ea Garlic bulb
1  Tbsp Olive oil
1/4  cup Olive oil
2 1/2 cup Mayonaise
1/2 cup Chives, sliced
1/2 cup Italian parsley, minced
1/3 cup Cider vinegar
1/4 cup Oregano leaves, fresh, minced
4 tsp Salt
1 Tbsp Dijon Mustard
1/2 tsp White pepper
8 Lbs. New Potatoes, small red skinned
3 cups California Ripe Olives, whole
2 cups Peas, frozen, thawed
 
1.  Cut across the top of the garlic bulb, exposing the cloves.  Place in a small baking dish, 1 Tbsp of Olive oil over the garlic, cover with foil and bake at 325 F, 1 hour until soft.  When cool enough to handle, push the garlic from the garlic head.

2.  Combine roasted garlic with olive, stirring to break up garlic.  add mayonaise, chives, parsley, vinegar, oregano, salt, mustard and pepper, stir until combined.

3.   Cook potatoes just until tender.  Cool, cut into bite size pieces.  Combine potatoes, olives, peas and mayonaise mixture and refrigerate until use
*California Olive Producers,  Recipe and Picture