Roasted Garlic & Herb Potato Salad
A delightful twist on the classic potato salad featuring roasted garlic and fresh herbs, perfect for summer gatherings and picnics. This unique variation is sure to impress with its rich flavors and creamy texture.
Prep time: 20 minutesCook time: 35 minutesServes: 6
Ingredients
2 lbs baby potatoes
1 head garlic
2 tbsp olive oil
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
Salt and pepper to taste
1/4 cup chopped fresh parsley
2 tbsp chopped fresh dill
2 tbsp chopped fresh chives
1/2 cup grated Parmesan cheese
Instructions
1. Preheat the oven to 400°F (200°C).
2. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until tender.
3. While the garlic roasts, boil the baby potatoes in salted water for 15-20 minutes until fork-tender, then drain and let cool slightly.
4. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
5. Squeeze the roasted garlic cloves into the bowl and mash with a fork to combine with the dressing.
6. Add cooled potatoes, parsley, dill, chives, and Parmesan to the bowl and gently fold to coat with the dressing.
7. Season with salt and pepper to taste.
8. Chill in the refrigerator for at least 1 hour before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Allow the potato salad to sit at room temperature for about 15 minutes before serving, or gently warm in a microwave-safe dish on low power for 1-2 minutes, stirring halfway through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/roasted-garlic-&-herb-potato-salad
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
