Potato And Red Pepper Salad

Side Dishes

***DRESSING***
10 centiliters garlic; unpeeled
1 tablespoon Olive oil
1 cup Whipping cream
2 tablespoons Dijon mustard
2 tablespoons Red wine vinegar
1/4 cup Fresh parmesan cheese; grated
Salt and pepper to taste
***SALAD***
4 pounds Red mini potatoes; halved
2 Red peppers; cut into julienne strips
1 bunch Green onions; thinly sliced
1/4 cup Fresh basil; chopped

Place the unpeeled garlic in a small oven proof dish and toss with oil. Bake at 350 degrees for 25-30 minutes or until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper. Toss together the salad ingredients with the dressing, season to taste with salt.