Garlicky potato salad
8 medium clove(s), unpeeled
Uncooked red potato(es)
8 small, cut into 8 pieces each
Reduced calorie mayonnaise
2 medium, thinly sliced
1 tsp, snipped
⅛ tsp, freshly ground
2 cup(s), chopped, Mesclun
- Preheat the oven to 350°F. Wrap the garlic cloves in foil and bake until softened, about 45 minutes. Let cool 10 minutes, then remove foil and peel.
- Meanwhile, put the potatoes in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the potatoes until fork-tender, about 6 minutes.
- In a bowl, mix the mayonnaise, scallions, paprika, chives, salt, and pepper; press in the garlic with a garlic press. Fold in the potatoes. Refrigerate, covered, until chilled, at least 30 minutes.
- To serve, divide the mesclun among 4 plates and top with the potato salad.