Potato salad with roasted lemon and garlic
A delicious tangy potato salad, drenched in lemon.
5 pounds new potatoes, halved
1 lemon, halved
1 tablespoon dried Greek oregano
Greek potato salad dressing
1 head garlic
1/3 cup extra-virgin olive oil
1/3 cup mayonnaise
Coarse salt and freshly ground pepper, to taste
1/2 red onion, thinly sliced
For dressing, in separate bowl, gently squeeze roasted garlic cloves from bulbs and mash to a paste. Whisk garlic purée with olive oil, mayonnaise, salt and pepper. set aside.
Preheat oven to 350 ̊F. slice top off head of garlic and wrap in tin foil. Place lemon in small baking dish cut side down. Roast lemon for 15 minutes and garlic for 45 minutes to 1 hour or until soft.
In medium-sized pot, place potatoes and cover with cold, salted water. Bring to boil over medium-high heat, simmer until potatoes are cooked through, about 10-15 minutes. Drain potatoes well and place in large bowl. While still hot, squeeze juice of roasted lemon and sprinkle oregano over potatoes.
Once potatoes have cooled, toss with dressing and red onion. Refrigerate until ready to use. Tastes best if made a few hours or a day before being served.