*  Exported from  MasterCook  *
                          Garlic New Potato Salad
 Recipe By     : St. Louis Post-Dispatch 3/31/97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads & Dressings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        medium red-skin new potatoes
    1      tablespoon    salt -- divided
   10      cloves        roasted garlic (about 1 bulb)
    2      tablespoons   olive oil
    1      tablespoon    balsamic vinegar
    1      teaspoon      minced fresh parsley
    1      teaspoon      fresh marjoram
    1      teaspoon      fresh rosemary -- chopped
    1      teaspoon      fresh thyme
      1/2  teaspoon      ground black pepper
 Put potatoes in a large saucepan with enough water to cover 
 by 3 inches. Add 2 teaspoons salt and bring to a boil over  
 high heat. Reduce heat to medium and cook, uncovered, for   
 15 minutes, until just tender when pierced with a fork.     
 Drain well. When cool enough to handle, cut potatoes into   
 quarters, transfer to a baking pan large enough to hold     
 them in a single layer, and set aside.                      
 Preheat oven to 400 degrees.                                
 In a food processor fitted with a metal blade, combine      
 roasted garlic, oil, vinegar and the remaining 1 teaspoon   
 salt; process until pureed. Pour garlic mixture over        
 potatoes, tossing to coat.                                  
 Bake for 15 minutes. Sprinkle with parsley, marjoram,       
 rosemary, thyme and pepper, tossing to coat. Bake 5 to 10   
 minutes longer, until potatoes begin to turn golden. Serve  
 Yield: 6 servings.                                          
 With its roasted garlic flavoring, this salad makes a       
 delicious accompaniment to pork or duck main dishes. The    
 recipe is from “The International Garlic Cookbook.”.        
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