If you're looking for a potato salad that transcends the ordinary, this Roasted Garlic & Herb Potato Salad is your ticket. The combination of creamy dressing, fresh herbs, and roasted garlic gives this dish an elegant twist on a classic favorite. It's perfect for any season, whether you're hosting a summer barbecue or cozying up for a fall gathering.
Baby potatoes provide a tender and creamy base, and their small size means less chopping for you. Garlic, when roasted, becomes sweet and buttery, infusing the dressing with a rich flavor. Olive oil is used to roast the garlic, adding a touch of fruitiness. The mayonnaise and sour cream create a luscious, creamy dressing, while Dijon mustard and apple cider vinegar add a tangy kick. Fresh herbs like parsley, dill, and chives bring brightness, and Parmesan cheese adds a savory depth. Don't forget to season with salt and pepper to your liking.
This potato salad pairs wonderfully with grilled meats like chicken or steak. For a vegetarian option, serve it alongside a hearty vegetable tart or a fresh green salad. It also makes a great side dish for picnics or potlucks, as it holds up well and travels easily.
First things first, preheat your oven to 400°F (200°C). While it's warming up, take a head of garlic and slice the top off to expose the cloves. Drizzle them with a bit of olive oil, wrap it snugly in foil, and pop it into the oven. Let it roast for about 30-35 minutes until the garlic is tender.
While your garlic is roasting, bring a pot of salted water to a boil. Toss in the baby potatoes and let them cook for 15-20 minutes, or until they become fork-tender. Once they're done, drain them and set them aside to cool slightly.
Next, grab a large bowl and combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Once your garlic is ready, carefully squeeze the cloves out of their skins and mash them into the dressing with a fork. This will mix all those lovely roasted flavors right in.
Now it's time to bring it all together. Add the cooled potatoes to the dressing, along with the chopped parsley, dill, chives, and a good helping of Parmesan cheese. Gently fold everything to ensure the potatoes are well-coated. Taste and season with salt and pepper as needed.
Finally, cover the salad and chill it in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully.
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