Roasted Garlic Potato Salad

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  • 1½ lbs (680gr) small white potatoes, scrubbed
  • 1 cucumber, peeled, split, seeded and diced
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 3 oz (85gr) Feta cheese, crumbled
  • 2 Tbsp Stonewall Kitchen Roasted Garlic Mustard or homemade garlic mustard (*) 
  • 2 Tbsp red wine vinegar
  • 4 Tbsp garlic infused oil or extra virgin olive oil
  • 3 Tbsp chopped fresh basil
  • 2 Tbsp chopped flat-leaf parsley
  • salt & pepper to taste

Place potatoes in a large pot, cover with water and bring to a boil over high heat.  Add some salt and continue cooking until potatoes are just tender when pierced with a knife.  Begin testing around 8 minutes.  Times will vary with the size of the potatoes.  Drain and let cool.  When cool, cut into fourths or eighths.  Combine cucumber, pepper, onion and Feta cheese with potatoes in a large bowl.  

Whisk mustard and vinegar together in a small bowl.  In a slow stream, whisk oil into mixture to form an emulsion.  Stir in basil and parsley.  Pour dressing over salad; toss to blend, then season with salt and pepper.  Serve at once.

More recipes from Stonewall Kitchen

Homemade Roasted Garlic Mustard

Preheat oven to 325°F/163°C (you can also use your BBQ and roast the garlic over indirect heat while grilling other items).  Cut off the very tip of a head of garlic. This makes it easier to squeeze out when done. Make a double-thickness foil pouch about twice a large as the head of garlic.  Place the garlic upright in the centre, drizzle with 1 Tbsp of grapeseed or virgin olive oil and sprinkle with a pinch of slat. Fold the foil up over the garlic; double roll and crimp the edges securely.  Roast until garlic is soft and golden inside, about 1 hour. Squeeze out the garlic into a small bowl.  Add 3 Tbsp of dijon mustard and blend with a fork or the back of a spoon until smooth.  Keep in the fridge for up to four days.


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