Potato and Red Pepper Salad

Name: Potato and Red Pepper Salad
Yield: 8 - 10 servings
Ingredients: Dressing; 10 large unpeeled garlic cloves; 1 tbsp (15 mL) olive oil; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) Dijon mustard; 2 tbsp (30 mL) red wine vinegar; 1/4 cup (60 mL) grated Canadian Parmesan cheese; Salt and pepper to taste; Salad; 4 lb (2 Kg) cooked; halved mini potatoes (about 40; preferably red skinned) cut in bite-size pieces; 2 red bell peppers cut in thin strips; 1 bunch of green onions thinly sliced; 1/4 cup (60 mL) finely chopped fresh basil

This is the Potato and Red Pepper Salad recipe.

Prep: 15 min
Cooking: 25 min - 30 min

Yields 8 - 10 servings

Ingredients

Dressing
10 large unpeeled garlic cloves
1 tbsp (15 mL) olive oil
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) red wine vinegar
1/4 cup (60 mL) grated Canadian Parmesan cheese
Salt and pepper to taste
Salad
4 lb (2 Kg) cooked, halved mini potatoes (about 40, preferably red skinned) cut in bite-size pieces
2 red bell peppers cut in thin strips
1 bunch of green onions thinly sliced
1/4 cup (60 mL) finely chopped fresh basil

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Preparation

Preheat oven to 350° F (180° C).

Dressing

Place garlic in a small baking dish; toss with oil. Bake for 25 to 30 min or just until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; scrape into a bowl. Stir in cream, mustard, vinegar, cheese, salt and pepper.

For salad, toss ingredients together. Toss salad with dressing. Add additional salt, if desired.