Roasted Potatoe and Garlic Salad

Roasted Potatoe And Garlic Salad Recipe

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Patrick Johnson


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.

★★★★★ 1 vote
10 Min
40 Min


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

How to Make Roasted Potatoe and Garlic Salad


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

Printable Recipe Card

About Roasted Potatoe and Garlic Salad

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

Show 2 Comments & Reviews

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