I came up with this salad for a cooking class I was teaching for Williams Sonoma.

Far from bland, these reputation making potatoes have exceptional flavor. The red and gold potatoes combine to make great taste, texture and colors.

What to do with leftovers?
Have some leftover mashed potatoes? Mix in some cooked, crumbled bacon (optional, it's good without too) and shape potatoes into patties about the size of a small hamburger patty, using about 1/2 cup potatoes for each patty. Sauté in butter or olive oil until lightly browned on both sides. Serve as a side dish as is, or top with a poached or fried egg for a fabulous breakfast.

Using your fingers, rub off the outer most white peel off the garlic (don't worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place the head of garlic in center of a six-inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for about 40 minutes or until garlic is soft. Remove from oven, open foil and allow to cool. Boil potatoes for 15-20 minutes or until tender when pierced with a fork. Let cool. peel garlic by squeezing the cooled cloves into a bowl (I could make a disgusting analogy to a teenage skin problem here, but I won't).

In a large mixing bowl, purée garlic with half the butter and milk, using a hand blender or mixer. Add potatoes, minced green onion and remaining butter and milk and mix until smooth. Add salt and pepper to taste.