Roasted Garlic Potato Salad
Elevate your summer side dish game with this creamy, flavor-packed Roasted Garlic Potato Salad. Featuring tender yellow potatoes tossed in a velvety dressing made with caramelized, golden-roasted garlic, tangy sour cream, zesty Dijon mustard, and a pop of apple cider vinegar, this recipe strikes the perfect balance of richness and freshness. Fresh parsley and chives add a vibrant, herbaceous finish, making this salad as beautiful as it is delicious. Perfect for BBQs, picnics, or potlucks, this easy-to-make potato salad chills beautifully, allowing the flavors to meld into an irresistible dish that’s sure to impress. Healthy search engine keywords include “roasted garlic potato salad,” “creamy potato salad recipe,” and “best side dish for summer gatherings.”
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Recipe Information
Ingredients
- 2 pounds Yellow potatoes
- 2 Garlic bulbs
- 3 tablespoons Olive oil
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off the garlic bulbs to expose the cloves. Drizzle each bulb with 1 tablespoon of olive oil, wrap them in aluminum foil, and place them on a small baking sheet.
Roast the garlic in the preheated oven for 30-35 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool slightly.
While the garlic roasts, scrub the potatoes clean and dice them into 1-inch cubes. Place the diced potatoes in a large pot, cover with cold water, and add a pinch of salt.
Bring the pot of potatoes to a boil over medium-high heat. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and allow them to cool.
In a medium-sized mixing bowl, squeeze the roasted garlic cloves out of their skins and mash them into a paste.
To the bowl with the roasted garlic, add mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk until fully combined to make the dressing.
Chop the fresh parsley and chives finely and set aside.
In a large mixing bowl, gently toss the cooled potatoes with the roasted garlic dressing until evenly coated.
Add the chopped parsley and chives to the potato salad and toss gently to combine.
Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 658 mg | 14% | |
*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.
