Garlicky Olive Oil Potato Salad Food

ROASTED POTATO AND GARLIC SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
• Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
• Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
• Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

GARLICKY CILANTRO ROASTED POTATO SALAD

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
• Toss well.
• Season with salt and pepper.
• Place on a baking sheet and roast for 15 minutes, or until fork tender.
• Remove from the oven and cool completely.
• Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
• Process until smooth.
• Season with salt and pepper.
• Add the cilantro and continue to process until incorporated.
• In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
• Mix well.
• Season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Remove from the refrigerator and mix the salad.
• Reseason with salt and pepper if needed.

GARLICKY OLIVE OIL POTATO SALAD

Steps:

• Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
• Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
• Drain potatoes well.
• Mix dressing ingredients and pour over potatoes; chill until serving time.

GARLIC BABY POTATOES

Steps:

• Prepare the potatoes by giving them a rinse. Leave the skin on.
• In a small cup, add the olive oil and minced garlic, and place in the microwave for 30 seconds. Stir, and return for another 30 seconds. Set aside.
• Boil the potatoes in water until tender. Check by poking a knife through to see if they are soft. It should take 10 - 15 minutes to cook. Then drain, leaving the potatoes in the pan.
• To the pan, add the olive oil garlic, lemon juice, mayonnaise, herbs and salt and pepper to taste. Shake the pan or stir to combine everything then serve in a bowl or plate.
• You could also very lightly crush the potatoes with the back of a fork before serving. This is also delicious!

GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
• Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
• Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
• Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.

GARLICKY GREEN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Slice 1/4 inch off the top of both heads of garlic. Drizzle lightly with 2 teaspoons of the olive oil, season with salt and pepper, and wrap in heavy-duty foil. Add to a sheet tray. Add the fingerling potatoes to the same sheet tray and drizzle with the remaining oil, giving a toss, and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.
• Open the packets of garlic and cool. When potatoes are cool enough to handle, slice in half lengthwise.
• To make the dressing, pour in the buttermilk, sour cream, squeeze the garlic out of its skin into the bowl of a food processor, and add a pinch each of salt and pepper. Blend until smooth.
• Add the radishes, arugula, romaine, potatoes and cheese to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together.

HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING

Steps:

• Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)