Ingredients:

3 lbs. Yukon Gold potatoes
¼ cup olive oil
3 garlic cloves
2 tbsp. fresh rosemary

3/4 cup mayonnaise

2 T Dijon Mustard

1/2 cup scallions, chopped

1  cup celery, chopped

kosher or course salt

pepper 

 Instructions: Preheat oven to 425 degrees F.   Scrub potatoes thoroughly but do not peel.   Chop potatoes in wedges.  Chop rosemary.  Toss potatoes, olive oil, rosemary, salt and pepper in a large bowl then spread onto a large baking sheet with sides.  

On same baking sheets roast garlic cloves. Roast in oven for 20-30 minutes until potatoes are fork tender and garlic is a golden brown. Remove from oven and allow to cool.  

Mince roasted garlic.  

In a large mixing bowl whisk together  Dijon mustard, mayonnaise, scallions, celery, and garlic. Fold in potatoes.  Salt and pepper to taste.  

This entry was posted on Monday, June 30th, 2008 at 3:59 pm and is filed under Side Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.