Roasted Garlic Potato Salad
Roasted Garlic Potato Salad is creamy, tangy, and packed with mellow roasted garlic, tender red potatoes, celery, and fresh herbs.
Servings 8
Calories 299kcal
Ingredients
- 3 lbs red potatoes cut into bite-sized pieces
- 1 head garlic
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- 2 celery stalks chopped
- 3 green onions sliced
- 2 tbsp chopped parsley
Instructions
- 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.
- Meanwhile, boil potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain and let cool.
- Squeeze roasted garlic cloves into a bowl and mash into a paste.
- Whisk together roasted garlic, mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper.
- Add potatoes, celery, green onions, and parsley. Toss gently until evenly coated. Chill before serving for the best flavor.
Notes
- Plain Greek yogurt can be used instead of sour cream.
- Yukon Gold potatoes can replace the red potatoes.
- Add crumbled bacon, chopped hard-boiled eggs, fresh dill, or chives for a different flavor.
- Prepare the potato salad up to one day ahead and keep it refrigerated until serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended because the potatoes can become grainy and the dressing may separate.
Nutrition
Calories: 299kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 483mg | Potassium: 837mg | Fiber: 3g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg
