Roasted Garlic Potato Salad courtesy Stonewall Kitchen Use your favourite garlic mustard or make your own (*recipe at bottom). 1 ½ 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/85 gr 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. * 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. RETURN TO THE RECIPES PRINTABLE

Roasted Garlic Potato Salad

courtesy Stonewall Kitchen

Use your favourite garlic mustard or make your own (*recipe at bottom).

•1 ½ 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/85 gr 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.

* 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.

RETURN TO THE RECIPES

PRINTABLE - ROASTED GARLIC POTATO SALAD.pdf

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