Garlic potatoes

Ingredients for 10 servings:

• 2 ½ kg potato(s), waxy
• 2 glasses of Miracle Whip, large glasses, regular or balance
• 2 cups sour cream
• 1 bulb(s) garlic, medium-sized
• 2 packs of herbs (8-herb mixture) frozen
• possibly salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 55 minutes

great grilled side dish, for cold platters and buffets

Peel the potatoes. Halve large potatoes so that all potato pieces are roughly the same size. Boil the potatoes in a large pot for 20 minutes. Peel and finely chop all cloves of the garlic (use a garlic press or grater if necessary). Combine the remaining ingredients in a large bowl and mix thoroughly with the garlic. Salt and pepper are not necessary, but can be added to taste. Drain the cooked potatoes in a colander and let them rest for about a minute (until the potatoes are dry). Add the hot potatoes to the bowl and gently fold them in with a large spoon or spatula. Do not break the potatoes. Cover the garlicky potatoes and let them rest in the refrigerator for 3 hours (overnight is even better). Tips: Please do not use regular or cheap mayonnaise! THAT WILL GO WRONG! I once used a blue potato variety (Vitelotte). This variety gives the salad a nutty note and was a real eye-catcher for Halloween. Different types of potatoes can also be mixed, as long as they are waxy.