Warm Potato and Roast Garlic Salad

The flavor here is in the light vinaigrette that dresses the potatoes. Excellent the next day when cold, but better when the potatoes are still warm.

• 2 pounds white potatoes in 1 inch dice.
• 2 teaspoons roasted garlic
• 1 teaspoon dried tarragon
• 2 tablespoons white wine vinegar
• Salt to taste
• 1/4 cup olive oil

METHOD

Steam potatoes in a vegetable steamer until a fork pierces them easily, about 10 - 12 minutes.

Whisk together, garlic, tarragon, vinegar and salt until salt has been absorbed. Whisk in olive oil until well combined.

Remove steamer. Let potatoes dry slightly, then turn into serving bowl. Pour vinaigrette over the potatoes and serve.

This is a flavorful accompaniment to a roast.

Serves: 4 - 6

Contributor: inmamaskitchen

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