2 lb. medium new potatoes, quartered
2 Tbls. olive oil
1 head garlic
1 tsp. olive oil
4 green onions, sliced
2 Tbls. balsamic vinegar
1/4 tsp. salt
1/8 tsp. pepper
2 Tbls. olive oil
1/4 cup sliced, pitted ripe or kalamata olives
1/4 cup oil-packed dried tomatoes, drained and cut into thin strips

Place potatoes in a 3-quart rectangular baking dish; drizzle with 2 Tbls. olive oil and toss to coat. Bake,
uncovered, in a 450 Degree oven for 10 minutes.

Meanwhile, remove the papery outer skin from the head of garlic, leaving head intact. Cut off the top 1/4 inch of the garlic head to expose cloves; place in a custard cup. Drizzle with 1 tsp. olive oil; cover with foil.

Stir potatoes; bake garlic alongside potatoes for 10 minutes. Stir potatoes; add green onion. Bake for 10 to 15 minutes more or until potatoes are tender and light brown and garlic is soft. Let stand until cool enough to handle.

For dressing, separate garlic cloves and squeeze out of skin; mash. In a small bowl, combine garlic, vinegar, salt and pepper. Whisk in 2 Tbls. oil. Add dressing, olives, and tomatoes to potato mixture; toss gently to mix and coat. Transfer to a serving bowl and serve at room temperature.

Makes 8 servings.