Vegetarian Potato Salad

Categories: Lunch

Ingredients

• 2 large heads garlic
• 3 pounds medium red potatoes, scrubbed and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 1 tablespoon white-wine vinegar
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup nonfat plain yogurt
• 2 tablespoons Dijon mustard
• Freshly ground pepper, to taste
• 4 hard-boiled eggs, peeled (see Tip)
• 1 cup chopped celery
• 3/4 cup chopped olives
• 1 4-ounce jar sliced pimientos, rinsed
• 2 tablespoons chopped fresh parsley, plus sprigs for garnish
• 2 tablespoons chopped fresh chives, or scallion greens, plus more for garnish
• Paprika, for garnish

Directions

1. Preheat the oven to 400°F.

2. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly.

3. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.

4. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.

5. Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper. Transfer to a serving dish and sprinkle with the paprika. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.

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