I'm not usually one for potato salad, I'm picky when it comes to it but I do eat my mom's! BUT this potato salad is my new favorite and can't wait to make it again and this time I'll make sure to make much more! No picture today, it wasn't photographing well!
Roasted Garlic Potato Salad-adapted from Apples to Zucchini
1 head of garlic
2/3 cup plain greek yogurt(I did use mostly yogurt and about 2 tbsp mayo)
2-4 tbsp parmesan cheese(I used shredded but you can use grated)
2-3 lbs potatoes, washed, chopped
1 tbsp dijon mustard(I used yellow)
3 shallots thinly sliced(omitted)
3 tbsp capers(omitted)
salt and pepper to taste
Preheat oven to 375
Place potatoes on large baking sheet. Drizzle with oil and toss to coat. Cut top off garlic and lay on a piece of foil. Drizzle with a bit of oil and wrap it loosely. Place potatoes and garlic in oven and roast for 35 mins or until potatoes are done and crispy. Garlic is done when its soft and lightly browned. Allow to cool.
In a serving bowl mix together, yogurt, mayo, and mustard. Squeeze garlic out of skins and mash slightly into sauce. Toss in potatoes and cheese. Stir to coat.
**I love love loved this! I loved the tang of the yogurt and the sharp cheese. It's my new favorite! I also loved that the potatoes were roasted instead of boiled so it added much more texture to the dish!