Roasted Potatoe and Garlic Salad

Roasted Potatoe And Garlic Salad

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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


  • 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
  • 1
    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


  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.

Printable Recipe Card

About Roasted Potatoe and Garlic Salad

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

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