Saturday, October 17, 2009


1-1/2 lb. small red potatoes (about 12), cut in half
1/3 cup water
A head of garlic, unpeeled
1/2 cup Zesty Italian Dressing, divided
3/4 cup Mayonnaise
2 tsp. yellow mustard
2 stalks celery, chopped
1. HEAT grill to medium-high heat.

2. PLACE potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of the garlic, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.

3. DRAIN potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.

4. REMOVE garlic pulp from skins. Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.

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