No Spoil Potato Salad
- 5 lbs. red or Yukon Gold potatoes
- 1 fresh bulb garlic
- 2 average bunches green onions
- 3 Tbs. extra virgin olive oil + 1 C.
- 6 Tbs. balsamic vinegar (or more if you like tartness)
- salt and pepper
Scrub and cut potatoes into bite-sized cubes. Place into plastic bag and add the 3 Tbs olive oil. Seal bag and work oil through so all potatoes are covered. Spread in single layer on cookie sheet. Cut about a third of the top off the garlic bulb and set in corner of same cookie sheet.
Place in oven at 350 degrees for 30 minutes or until fork tender. Use a spatula to gently turn halfway through so potatoes are golden brown on all sides. While potatoes are baking, in a large bowl put 1 cup olive oil and vinegar. Whip a bit to emulsify. Wash and clean onions and cut into 1/4-inch pieces including some of the green tops. Add to oil and vinegar mixture to allow flavors to develop until potatoes are done.
When potatoes are tender and garlic bulb is soft, remove from oven and gently loosen from pan. Take garlic bulb (use a hot mitt or kitchen towel to hold at base and squeeze softened garlic into oil and vinegar mixture). Whip gently to blend garlic into oil. Add hot potatoes to oil and gently mix well using a spatula to prevent mashing cubes. Salt and pepper to taste. Keep in a covered bowl and stir again gently when you get to your picnic to be sure that dressing has not settled to bottom. This dish will keep for many hours without fear of spoiling which makes it perfect for a picnic.