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- 2½ lb. Idaho potatoes, peeled, cooked and mashed, chilled
- 10 cloves garlic, minced
- 3 Tbsp. sherry wine vinegar
- ¾ cup extra virgin olive oil
- 2 tsp. kosher salt
- 1 tsp. ground white or black pepper
- In mixing bowl equipped with paddle, mix mashed potatoes, garlic and vinegar.
- Pour in oil, while beating, until smooth. Adjust seasonings with salt and pepper.
- Serve with bell pepper strips, black olives, pita wedges and fennel pieces.