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    Posted In: Delish, Salads
    June 18, 2014 — Updated May 4, 2019 — by Julie — Leave a Comment

    Home » Delish » Roasted Potato Salad

    Roasted Potato Salad

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    This creamy potato salad has roasted garlic and a tangy garlic mayo coating tender roasted potatoes. An amazing summer salad

     

    I make this roasted potato salad every single summer. It’s one of my favorite potato recipes. Do not skip out on roasting the garlic it is a must. Don’t get me started on garlic mayo! If it’s on the menu at a sandwich place I’m ordering it. 70 cents extra? You got it. 

    Its just roasted garlic and mayo whisked together with a little salt and pepper. I throw it on burgers all the time and then I started dipping french fries and it all led to this. The star ingredient is def the roasted garlic. Use lots of fresh chives and this will be a major hit at your next get together. 

     

    Roasted garlic potato salad with chives

    Roasted Potato Salad with Garlic Mayo | Video & Recipe

    Roasted Potato Salad

    Print Recipe Pin Recipe
    Course: Side
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 298kcal
    Author: Julie Maestre
    This creamy potato salad is a must have at any party. The creamy garlic mayo and crispy bacon makes it the perfect hearty summer salad.

    Ingredients

    • 2 lb red potatoes
    • olive oil
    • 3/4 cup Mayo
    • 4 roasted garlic cloves
    • 1 tbsp dijon mustard
    • 1 tsp vinegar
    • pinch of chili powder
    • salt and pepper to taste
    • 2 tbsp chives
    • 3 strips of bacon

    Instructions

    • Preheat oven to 400 degrees F.
    • Chop rinsed and dried potatoes into quarters twice and place them on a baking sheet.
    • Drizzle the potatoes with olive oil and season with salt and pepper. Set aside.
    • Chop a head of garlic in half and place it in an oven-safe ramekin.
    • Drizzle the garlic with olive oil, season with salt and pepper, and cover with aluminum foil.
    • Place the garlic and potatoes in the oven and cook for 25-30 minutes or until the potatoes are fork tender.
    • While the potatoes and garlic roast, Fry some bacon in a skillet until crisp and then slice it into bite-sized pieces.
    • Squeeze the garlic out of its shell and chop finely.
    • In a large bowl, whisk the mayo and minced roasted garlic.
    • Stir in the dijon mustard, vinegar, chili powder, chives, salt, and pepper.
    • Add the roasted potatoes and crispy bacon. Coat the potatoes completely with the mayo mixture.
    • Garnish with extra chives and enjoy!

    Video

    Nutrition

    Calories: 298kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 233mg | Potassium: 687mg | Fiber: 2g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 13.6mg | Calcium: 17mg | Iron: 1.2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Delish, Salads

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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