Roasted Potato and Garlic Salad
Transform your side dish game with this irresistible Roasted Potato and Garlic Salad, a perfect blend of crispy, golden baby potatoes and sweet, caramelized roasted garlic. This simple yet elevated recipe combines bold flavors with minimal effort, featuring a zesty dressing of lemon juice, Dijon mustard, and honey to brighten up every bite. Garnished with fresh parsley and chives, this salad is as vibrant as it is delicious, making it an ideal accompaniment for barbecues, potlucks, or weeknight dinners. Ready in just under 45 minutes, this roasted potato salad is a must-try for anyone seeking a hearty, crowd-pleasing dish that’s packed with texture and flavor.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes (halved)
- 8 pieces Garlic cloves (unpeeled)
- 3 tbsp Olive oil
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh chives (chopped)
Instructions
Preheat your oven to 425°F (220°C).
Rinse the baby potatoes and cut them in half. If the potatoes are large, quarter them. Leave the skin on for added texture and flavor.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, the kosher salt, and freshly ground black pepper.
Spread the potatoes out on a baking sheet in a single layer. Add the unpeeled garlic cloves to the sheet, distributing them evenly among the potatoes.
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and tender, and the garlic cloves have softened.
While the potatoes and garlic are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and the remaining 1 tablespoon of olive oil until emulsified.
Once the potatoes and garlic are cooked, remove the baking sheet from the oven and allow them to cool for 5 minutes.
Squeeze the roasted garlic out of their skins into the dressing mixture and whisk well to combine. Adjust salt and pepper to taste.
In a serving bowl, combine the warm potatoes with the dressing. Gently toss to coat the potatoes evenly.
Sprinkle the chopped parsley and chives over the salad and toss lightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.4 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3115 mg | 66% | |
*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.
