Peppery Potato Salad
Perfect for Father’s Day or any time you dine al fresco.
4 cloves garlic
4 potatoes
1/2 tsp salt
2 tbsp yogurt
2 tbsp mayonnaise
1/4 cup chives, chopped
1 tsp Dan T's Inferno Whitehot
Roast garlic in 400°F oven for 20 minutes or until soft. Peel and cube potatoes and place in a pot. Cover with water and heat on high until boiling. Cook for about 20 minutes or till done. Cool potatoes. Mash garlic and mix together with remaining ingredients. Pour dressing over potatoes and mix well. Salt and pepper to taste. Serve warm or cold. Serves 4. Great with Smoked Ribs. See Main Courses.
