Don’t be tempted to up the amount of garlic here. You’ll be the only one left standing in the grocery line if you say “Hi!”. The garlic flavor intensifies with time.
1 pound very small red potatoes
2 cloves garlic, roasted
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup light mayonnaise
1/4 cup reduced fat sour cream
1 tablespoon fresh parsley, chopped
1/4 cup green onion, thinly sliced, about 3
1 small red bell pepper, diced
1. Scrub the potatoes well, but do not peel. Quarter the potatoes and boil in salted water until they are tender, easily pierced with the tip of a utility knife, and slip off the knife immediately. Do not overcook. When the potatoes are done pour them into a colander to drain and run cold water over them to stop the cooking. Set aside to cool.
2. Meanwhile, make the dressing. In a medium bowl mash the roasted garlic clove, salt and pepper with a fork to form a smooth paste. Work in the mayo and sour cream, then stir in the parsley, green onion, and red bell pepper.
3. When the potatoes have cooled gently toss them in the dressing until well coated.
4. Refrigerate the potato salad until ready to serve, preferably at least two hours.