Ingredients:
2 large garlic heads
3 large potatoes,about 500 gms each, scrubbed and cut into 1-inch pieces
1 teaspoon salt
1 tablespoon white-wine vinegar
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat plain yogurt
2 tablespoons mustard
Freshly ground pepper, to taste
4 hard-boiled eggs, peeled
1 cup chopped celery
3/4 cup chopped ripe Olives
1 red bell pepper, chopped
2 tablespoons chopped fresh parsley,
2 tablespoons chopped fresh chives, or scallion greens
1/4 tablespoon red chili powder
Method of Preparation:
1. Preheat the oven to 400°F.
2. Place garlic heads on a square of aluminum foil, sprinkle with 1 tablespoon water and pinch edges of foil together to make a package. Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Season with 1/4 teaspoon salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes. Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool.
3.When garlic is cool enough to handle, squeeze the pulp into a food processor or blender. Add mayonnaise, yogurt, mustard, 1/4 teaspoon salt and pepper; blend until smooth.
4.Add the dressing to the potatoes and toss to coat. Finely chop 3 eggs and add to the potatoes along with the celery, olives,red bell pepper, parsley and chopped chives (or scallion greens). Stir gently to mix. Season with the remaining 1/2 teaspoon salt and pepper.
5. Transfer to a serving dish and sprinkle with the red chili powder. Slice the remaining egg and arrange the slices decoratively on top. Garnish with more chives and/or parsley sprigs.
