In this potato salad, the smooth, rich flavor of the¬†black garlic provides a nice change from the raw white garlic or garlic powder called for in many recipes. Small red-skinned potatoes work well, but feel free to experiment with different types. Adding a colored potato, such as blue or purple, makes the presentation even more playful.
Yield:¬†6 to 8 servings
- 10 to 12 small- to medium-sized unpeeled potatoes, cooked and cubed
- 3 green onions, sliced
- 1/4 cup chopped green bell pepper
- 1/4 cup plain Greek yogurt
- 2 T. mayonnaise
- 1 T. chopped fresh dill
- 5 cloves black garlic, peeled and finely chopped
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
In large bowl, combine potatoes, green onions and bell pepper. Set aside.
In small bowl, mix together yogurt, mayonnaise and dill. Add black garlic. Stir in garlic, gently mashing it as you stir. (You should end up with a few pieces still intact, but others that are incorporated into the dressing, which will turn it a slightly darker color.) Stir in salt and pepper.
Pour dressing over potatoes and stir just until everything is combined and all vegetables are coated. Refrigerate at least 30 minutes before serving.