Roasted Potatoe And Garlic Salad Recipe

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Roasted Potatoe and Garlic Salad

Patrick Johnson

By
@pwjohnso

Potato salad has as many variations as there are stars in the sky. Do you add mustard or mayonnaise or both? Well this recipe is a deviation from the classics incorporating roasted garlic, sweet onions and fresh rosemary and is sure to have you coming back for seconds.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

4 lb
new potatoes, cut into bite sized pieces
1 1/4 c
extra virgin olive oil
1 1/4 tsp
salt
1 tsp
black pepper, freshly ground
1
head garlic
1 Tbsp
olive oil
2 c
red onions, diced
1 large
egg
1/2 c
fresh rosemary
2 Tbsp
parsley, finely chopped
1 1/2 Tbsp
freshly squeezed lemon juice

Directions Step-By-Step

1
Preheat oven to 400.
2
Place potatoes in roasting pan with 1/4 cup extra virgin olive oil and season with salt and pepper.
3
Cut off the top 1/4 of the head of garlic, place on a piece of foil large enough to completely wrap the head, season with a drizzle of olive oil and salt and pepper. Wrap head of garlic completely and plaec in pan with potatoes.
4
Roast for 35-40 minutes or until potatoes are tender and beginning to brown. Remove from oven and open garlic packet and allow to cool.
5
Heat 1 tablespoon of olive oil in skillet over medium heat and saute onions until golden brown, approximately 10 minutes.
6
Squeeze garlic into food processor and add egg, green onions, lemon juice, rosemary and salt and pepper. Puree until smooth.
7
While processor is running, slowly add remaining 1 cup of extra virgin olive oil to emulsify.
8
Combine potatoes and onions in a large bowl and toss with 1 cup of dressing and garnish with parsley.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #Roasted Garlic