Tuesday, July 10, 2012

Roasted Garlic & Carrot Potato Salad

Back in the day, I wasn't sure how Spike's Teriyaki Bowl, a mainstay of the San Gabriel Valley, made their unique side of potato salad, but this is my interpretation of it. Not exactly a replica, but I think it's pretty yum. Sadly, based on recent Yelp reviews, I think Spike's is going or has actually gone out of business here in SoCal. BUMMER! :(

1 small head of roasted garlic 
5 lbs. (10-12 large russet potatoes), peeled, cooked & diced
4 hard-boiled eggs, coarsely chopped
3 scallions, minced
3 medium or 6 small carrots, blanched & diced
2 cups mayonnaise or more as needed (of course regular is mo betta than lite)
2 tbsp. sugar
2 tsp. salt
Black pepper, to taste

Japanese or Hothouse cucumbers, thinly sliced (garnish)

1. Roast the head of garlic by cutting off the top of the head to expose the cloves, sprinkle with a pinch of salt & pepper, sprinkle with olive oil, then wrap in foil & roast at 375F for about 45 minutes to an hour, or until soft.

2. Fill a large pot with water and add both carrots and potatoes. Season with a large pinch of salt. Bring to a boil and remove the carrots first, after 5-6 minutes or when they are just al dente; set aside. 

3. Continue boiling the potatoes until they are cooked  through (about 20 minutes), drain, then cut into large dice. 

4. Gently fold in mayonnaise, roasted garlic, diced carrots, scallions, and hard-boiled eggs.  Season to taste. Garnish with sliced cucumbers.

Cut the top off a bulb of garlic, sprinkle with salt, pepper & olive oil, wrap in aluminum foil, and roast for 45 minutes to an hour until the garlic cloves are soft. 

Boil the potatoes & carrots.

Remove carrots as soon as they are al dente (i.e., tender but still slightly crisp). Place in a colander and rinse under cool water. 

Combine diced carrots & potatoes in a large bowl and squeeze the roasted garlic into the mixture.

Stir in hard-boiled eggs, scallions, mayonnaise, salt, sugar and black pepper.

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