Drunken Potato Salad

When I cook, I like to cook healthy. I made a massive commitment to myself to eat healthy, be healthy, exercise a lot, and be happy. Watching myself change has been a invigorating and addicting thing to do. I cook with organic ingredients in everything. conventional ingredients are the exception to the rule. Recently, I made this lightened up potato salad for a side with pulled pork, and my home canned sugar-free BBQ sauce. Most potato salads are mayonnaise based. This is olive oil and wine based, and much lighter than traditional potato salads.

Dan's Drunken Potato Salad

5 Pounds Red Potatoes, cooked, partially cooled and rough chopped
1/2 C White Wine
1/2 to 3/4 C Extra Virgin Olive Oil
2 Bulbs Garlic, roasted and cooled
1 Large Lemon, zested and juiced
3 T Fresh Rosemary, chopped
3 T Fresh Dill, chopped
Salt to taste
Pepper to taste

Preheat oven to 400 degrees. slice bulbs of garlic in half and liberally coat with olive oil, salt and pepper. Wrap in foil and roast in oven for 60-70 minutes, until soft and caramelized. Remove and allow to cool.

Boil potatoes until fork tender, remove from water and allow to cool enough to be able to handle. When cool enough to handle, rough chop and place in a bowl. Meanwhile prepare dressing by extracting (squishing) out all the caramelized garlic pulp. Add that to the wine, olive oil, lemon juice, lemon zest, fresh herbs and salt and pepper. Mix until thoroughly combined. Pour dressing over warm potatoes and allow them to absorb and soak up the wine/oil mixture and fresh herbs. Serve at room temperate. Can be made a day in advance, but bring to room temp for several hours before serving.