Garlic Roasted Potato Salad
Elevate your classic potato salad with the rich flavors of this Garlic Roasted Potato Salad, a blend of crispy baby potatoes and a creamy, tangy dressing. Oven-roasted to golden perfection with minced garlic and a hint of olive oil, the potatoes boast a savory caramelized exterior that pairs beautifully with a luscious dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Brightened with fresh parsley and green onions, this dish is the ultimate balance of hearty and fresh. Perfect for potlucks, BBQs, or as a flavorful side dish, this versatile salad can be served warm or chilled to suit any occasion. Try this easy recipe today for a gourmet twist on a beloved favorite!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.25 cup green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and halve the baby potatoes (or quarter them if they are large). Pat them dry with a clean towel.
Place the potatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the minced garlic and toss to coat evenly.
Spread the potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and crispy on the outside.
While the potatoes are roasting, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Whisk until smooth.
Once the potatoes are done, remove them from the oven and let them cool slightly for 5-10 minutes.
Transfer the slightly cooled potatoes to the bowl with the dressing. Add the sliced green onions and chopped parsley. Toss gently to coat the potatoes without breaking them.
Taste and adjust seasoning as needed. Serve warm or chilled, depending on your preference.
Garnish with additional parsley before serving, if desired.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4048 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
