Potato Salad:
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(corn, dairy, dye, egg, gluten, peanut, soy and tree nut free)
- 4-5 Lbs. small red potatoes
- 4-5 whole cloves garlic
- 1 cup chopped fresh mint
- 1/2 to 3/4 cup olive oil
- Salt and Pepper to taste
Preheat oven to 425 degrees. Wash and dry the potatoes well. Line a roasting pan in a single layer with potatoes. Roast for approximately 1 hour or till soft. Cool to touch.Prepare the chopped garlic and very finely chopped mint leaves.(this works best if done in a mini food processor.) Add the potatoes and 1/2 of the oil and toss well. Add salt and pepper. If potatoes do not seem well coated in oil, add small amounts and stir (you may not need all of the oil.) Allow the salad to stand several hours at room temperature before serving to blend flavors.
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