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 Potato Salad
Creamy potato salad with fresh roasted garlic and crispy bacon.
Servings: 4 people
- 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
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!