Roasted Garlic Potato Salad

Roasted Garlic Potato Salad is a creamy, flavorful side dish made with tender red potatoes, crisp celery, green onions, and a whole head of roasted garlic. The garlic turns soft and mellow in the oven, then gets mixed into a tangy dressing with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. It is an easy make-ahead recipe for potlucks, cookouts, and family dinners.

I have always been a big garlic fan, and I am usually the person adding an extra clove or two to a recipe. I love how it can completely change a simple dish, whether it is mixed into a creamy sauce, roasted with vegetables, or used to add even more flavor to a comforting dinner.

That is why taking the extra time to roast a whole head of garlic for this potato salad is so worth it. Roasting makes the cloves soft and sweet, so they mash right into the dressing and give every bite plenty of garlic flavor without being too sharp. If you love garlic as much as I do, you will also want to try some of my other garlic-forward recipes like this 40 Clove Garlic Chicken and Garlic Potatoes.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Red potatoes: Cut the potatoes into evenly sized, bite-sized pieces so they cook at the same rate. Red potatoes hold their shape well and do not need to be peeled.
• Whole head of garlic: Choose a firm head of garlic without any soft spots or green sprouts if you can. Slice just enough off the top to expose the cloves, then drizzle it with a little olive oil before wrapping it in foil.
• Mayonnaise: Full-fat mayonnaise gives the dressing the creamiest texture, but light mayonnaise can also be used.
• Sour cream: Sour cream lightens up the mayonnaise dressing and adds a little tang. 
• Dijon mustard: Dijon mustard adds flavor without making the salad taste overly mustardy. Yellow mustard can be used, but it will have a sharper flavor.
• Apple cider vinegar: This helps balance the richness of the creamy dressing. Add it while the potatoes are still slightly warm, so they absorb more flavor. I love to use fire vinegar in mine to really amp up the taste.
• Salt: Salt the potato cooking water generously since this is your best chance to season the potatoes from the inside.
• Black pepper: Freshly ground black pepper has the best flavor, but regular ground pepper works too.
• Celery: Chop the celery into small pieces so you get a little crunch in each bite without any large chunks.
• Green onions: Use both the white and green parts for the most flavor and color.
• Fresh parsley: Flat-leaf parsley is easy to chop and has plenty of flavor. Add it after the potatoes have cooled so it stays fresh and bright.

How to Make Roasted Garlic Potato Salad

• Step One: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft. Cool slightly.
• Step Two: Meanwhile, boil potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain and let cool.
• Step Three: Squeeze roasted garlic cloves into a bowl and mash into a paste.

• Step Four: Whisk together roasted garlic, mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper.

• Step Five: Add potatoes, celery, green onions, and parsley. Toss gently until evenly coated. Chill before serving for the best flavor.

Variations and Substitutions

• Use Yukon Gold potatoes: Yukon Gold potatoes have a buttery flavor and creamy texture that works really well in this salad. Just keep an eye on them while boiling since they can soften faster than red potatoes.
• Try a different vinegar: White wine vinegar or red wine vinegar can replace the apple cider vinegar. Start with a little less, then add more to taste.
• Add bacon: Stir in cooked, crumbled bacon for a smoky, salty addition that pairs perfectly with the roasted garlic.
• Add hard-boiled eggs: Chopped hard-boiled eggs make the salad a little heartier and give the dressing an even creamier texture.
• Use fresh chives: Chopped chives can replace green onions or be added alongside them for an even milder onion flavor.
• Add more herbs: Fresh dill, thyme, or rosemary can be added for a different flavor. Use rosemary sparingly since it can quickly overpower the other ingredients.
• Make it extra garlicky: Roast a second head of garlic and mix in as much as you like. You can also save a few roasted cloves to spread over the top before serving.
• Lighten the dressing: Replace part of the mayonnaise with additional sour cream or Greek yogurt. The dressing will be a little tangier and less rich.
• Add cheese: Crumbled feta, shredded Parmesan, or sharp cheddar can be folded in just before serving.

Storage Instructions

• Refrigerate: Store Roasted Garlic Potato Salad in an airtight container in the refrigerator for up to 3 days.
• Make ahead: Prepare the potato salad up to one day before serving. The flavors will have more time to blend as it chills.
• Freeze: Freezing is not recommended because the potatoes may become grainy and the creamy dressing can separate after thawing.

Recipe Tips and Tricks

• Start the potatoes in cold water: Add the potatoes to the pot before bringing the water to a boil. This helps them cook evenly from the inside out.
• Watch the potatoes closely: Cook them just until they are fork-tender. Overcooked potatoes can fall apart, making the salad mushy.
• Let the potatoes cool slightly: The potatoes should be warm, but not piping hot, when you add the dressing. Hot potatoes can make the dressing thin and oily.
• Roast the garlic until completely soft: The cloves should be golden, tender, and easy to squeeze from their skins. If they are still firm, wrap the head again and roast it for a few more minutes.
• Mash the garlic well: Turn the roasted cloves into a smooth paste before adding the other dressing ingredients so the garlic flavor is evenly distributed.
• Fold everything together gently: Use a large spoon or rubber spatula to avoid breaking up the potatoes as you coat them with the dressing.
• Freshen it up before serving: Give the salad a gentle stir after it has chilled. If the dressing has thickened, mix in a spoonful of mayonnaise or sour cream to make it creamy again.
• Taste after chilling: Cold temperatures can soften the flavor of salt and vinegar, so taste the salad before serving and adjust the seasoning if needed.
• Keep it chilled: Do not leave the potato salad at room temperature for more than two hours, or one hour when serving it outside in hot weather.

Potato Salad Recipes

• Old-Fashioned Potato Salad
• Dill Pickle Potato Salad
• Greek Potato Salad

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