Roasted Garlic Potato Salad Fantasy

• 2 heads garlic
• 1 T. olive oil
• 1.5 lbs. small golden potatoes
• 1 T. plus 1 t. cider vinegar
• 1/3-cup low-fat mayonnaise
• 1/3-cup low-fat sour cream
• 1 t. horseradish
• 2 hard boiled eggs, grated on large holes of a box grater
• 2 scallions, thinly sliced
• 2 T. good quality, grated Parmesan cheese
• 4 slices thick cut bacon, cooked and crumbled
• Coarse Kosher salt
• Pepper
• 2 T. chopped chives

1. Preheat oven to 350 degrees. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic in the center of a sheet of aluminum foil and drizzle with 1 T. olive oil. Enclose garlic in foil and bake approximately one hour or until cloves are tender. Cool. Squeeze garlic cloves from skins and mash with a fork. Set aside.
2. Cook potatoes in a large pot of boiling salted water until just tender, about 15 minutes, depending on size. Drain and cool slightly. Peel (if desired) and quarter warm potatoes. In a bowl immediately toss potatoes with cider vinegar.
3. Combine mayonnaise, sour cream, horseradish, and roasted garlic paste. Add to potatoes along with grated hard-boiled eggs, scallions, Parmesan cheese and crumbled bacon. Toss to coat. Season with salt and pepper to taste, and garnish with chopped chives.

garlic, olive oil, golden potatoes, vinegar, mayonnaise, sour cream, horseradish, eggs, scallions, parmesan cheese, bacon, kosher salt, pepper, chives

Taken from www.epicurious.com/recipes/member/views/roasted-garlic-potato-salad-fantasy-1206590 (may not work)