Ingredients
2 heads garlic
1 T. olive oil
1.5 lbs. small golden potatoes
1 T. plus 1 t. cider vinegar
1/3-cup low-fat mayonnaise
1/3-cup low-fat sour cream
1 t. horseradish
2 hard boiled eggs, grated on large holes of a box grater
2 scallions, thinly sliced
2 T. good quality, grated Parmesan cheese
4 slices thick cut bacon, cooked and crumbled
Coarse Kosher salt
Pepper
2 T. chopped chives
Preparation
Preheat oven to 350 degrees. Cut top ¼ inch off heads of garlic to expose cloves. Place garlic in the center of a sheet of aluminum foil and drizzle with 1 T. olive oil. Enclose garlic in foil and bake approximately one hour or until cloves are tender. Cool. Squeeze garlic cloves from skins and mash with a fork. Set aside.
Cook potatoes in a large pot of boiling salted water until just tender, about 15 minutes, depending on size. Drain and cool slightly. Peel (if desired) and quarter warm potatoes. In a bowl immediately toss potatoes with cider vinegar.
Combine mayonnaise, sour cream, horseradish, and roasted garlic paste. Add to potatoes along with grated hard-boiled eggs, scallions, Parmesan cheese and crumbled bacon. Toss to coat. Season with salt and pepper to taste, and garnish with chopped chives.
