Roasted Garlic and Smoked Paprika Potato Salad
Elevate your classic summer side dish with this irresistible Roasted Garlic and Smoked Paprika Potato Salad. Featuring tender oven-roasted baby potatoes infused with smoky paprika and caramelized garlic, this potato salad has a rich depth of flavor that sets it apart. A creamy dressing made with tangy Greek yogurt, zesty Dijon mustard, and a touch of apple cider vinegar ties everything together, while fresh parsley and scallions add a burst of brightness to every bite. Perfectly customizable, this salad can be enjoyed warm, room temperature, or chilled, making it a versatile choice for barbecues, picnics, or weeknight dinners. Packed with bold flavors and easy to prepare, this dish is sure to become your go-to recipe for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped scallions
Instructions
Preheat the oven to 400°F (200°C).
Wash and halve the baby potatoes. Place them on a baking sheet lined with parchment paper.
Peel the garlic cloves and wrap them in a small piece of aluminum foil with 1 tablespoon of olive oil. Place the packet on the same baking sheet as the potatoes.
Drizzle the remaining 2 tablespoons of olive oil over the potatoes. Sprinkle with salt, black pepper, and 1/2 teaspoon of smoked paprika. Toss to evenly coat.
Roast the potatoes and garlic in the oven for 25-30 minutes, stirring the potatoes halfway through, until the potatoes are golden and fork-tender.
Once roasted, allow the garlic to cool slightly, then mash it into a paste using a fork.
In a large mixing bowl, combine the mashed roasted garlic, mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and the remaining 1/2 teaspoon of smoked paprika. Mix well to form the dressing.
Add the warm roasted potatoes to the bowl with the dressing. Toss gently to coat thoroughly.
Fold in the chopped parsley and scallions for added freshness.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm, at room temperature, or chilled, according to your preference. Garnish with a sprinkle of smoked paprika or extra parsley before serving, if desired.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3260 mg | 69% | |
*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.
