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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash and halve the baby potatoes (or quarter them if they are large). Pat them dry with a clean towel.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once the potatoes are done, remove them from the oven and let them cool slightly for 5-10 minutes.
Step 7
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.
Step 8
Taste and adjust seasoning as needed. Serve warm or chilled, depending on your preference.
Step 9
Garnish with additional parsley before serving, if desired.
Nutrition Facts
| Serving size | (1220.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2099.0 |
| Total Fat 143.0g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 146.4mg | 0% |
| Sodium 3081.5mg | 0% |
| Total Carbohydrate 194.8g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 11.0g | |
| Protein 22.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 270.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 4047.8mg | 0% |
Source of Calories