Roasted Garlic Potato Salad

Preheat the oven to 300 degrees F. Line a rimmed baking sheet or baking dish with aluminum foil.

Cut off the top 1/2-inch of the top of the garlic head and remove the outer husks. Do not separate the cloves. Place the garlic heads on the foil and drizzle with the olive oil. Wrap the foil around the garlic tightly. Place in the oven and bake for 1 hour. Turn the oven off and leave the garlic in the oven for 30 minutes. Remove the garlic from the oven and unwrap the foil to let the garlic cool.

When cool enough to handle, squeeze the garlic cloves from the bulb and place in a medium bulb. Add any remaining olive oil from the foil packet to the bowl. Mash the garlic and set aside.

Meanwhile, bring a large pan of water to boil over medium-high heat. Add the potatoes and cook for 20 minutes or until fork tender. Drain well and let cool. When cool enough to handle, peel the potatoes and cut into cubes. Place in another mixing bowl.

Chop the egg whites and add to the potatoes along with the celery and onion. Mix gently.

Add the egg yolks to the garlic. Mash until a paste is formed. Stir in the mayonnaise, mustard, vinegar, brown sugar, salt, pepper, and white pepper. Mix well. Fold gently but thoroughly into the potato mixture. Cover the bowl and refrigerate for 2 hours before serving. Stir gently at serving time.