HI EVERYONE!!!

Welcome to my new cooking video series KITCHEN IN THE PINK!!

Let’s make potato salad!
https://www.youtube.com/watch?v=De7NU-gSiOE&list=UUbopJm-9s2EURunuKFRyr9g

ROASTED GARLIC POTATO SALAD

Potatoes get a bad rap. They’re actually not that bad for you unless you are frying them. Of course, here I am smothering them with mayonnaise, but hey, it’s summer and what’s summer without the quintessential potato salad? Right? This recipe was inspired by Emilio’s Tapas in Chicago. I modified it so the garlic doesn’t sock you between the eyes but still is a major component.

YOU WILL NEED:

1 pound small red potatoes or any potato really
20 cloves garlic
¾ to 1 cup mayo
½ cup sour cream
1 1/2 tbsp. Dijon mustard
1 tbsp horseradish
2 cloves fresh garlic minced
1 tsp. white pepper
2 tbsp. fresh parsley, basil or cilantro, chopped
salt and pepper to taste

TO MAKE:

Oven 400
Toss the 20 garlic cloves in oil and salt and pepper and put on roasting pan covered with foil or just wrap in foil and roast in oven for 45 minutes to 1 hour until golden brown. Let cool.

Peel potatoes and boil in water till cooked and tender enough for fork to go easily in but still slightly firm. You don’t want your potatoes to be mushy. Let cool completely and cut into bite size pieces. I like my potato salad chunky.

Mix together all other ingredients except herbs. Add potatoes and combine. Cover and chill. Can be made 2 days ahead.

To serve, garnish with the herbs (parsley, basil or cilantro).

Serves 4-6.

PINK APPETIT!