Description
This Garlicky Roasted Potato Salad offers a fresh twist on a classic side dish by roasting potatoes to golden perfection with garlic, yielding a delicious and simple solution for any meal.
Ingredients
Scale
- 1 pound small potatoes (red or white), quartered
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, finely chopped
- 4 tablespoons mayonnaise (use vegan mayo for a plant-based version)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh herbs (dill, chives, or parsley), chopped
- 1/4 cup red onion, finely diced (optional)
- 2 stalks celery, diced (optional for added crunch)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and quarter the small potatoes. If using larger potatoes, cut them into 1-inch chunks for even cooking.
- Place the potatoes in a large mixing bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, and chopped garlic. Toss to coat evenly.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until golden brown and crispy outside, tender inside.
- While potatoes roast, whisk mayonnaise, remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, and remaining 1/2 teaspoon salt in a large bowl. Stir in herbs, and if using, red onion and celery.
- Let roasted potatoes cool for 5–10 minutes. Add them to the bowl with the dressing while still warm and gently toss until coated. Taste and adjust seasoning if needed. Serve warm or at room temperature.
Notes
- Don’t overcrowd the pan—this ensures roasting, not steaming.
- Tossing warm potatoes helps absorb flavor better.
- Pairs wonderfully with grilled meats or as part of a brunch spread.
- Store in the fridge up to 3 days; let come to room temp before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 1g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg