Roasted Garlic Potato Salad

This Roasted Garlic Potato Salad combines the creamy texture of potatoes with the rich, mellow flavor of roasted garlic, creating a delightful side dish perfect for any BBQ. Fresh herbs and a tangy dressing enhance the taste, making it a must-try vegetarian option.

Ingredients

• Potatoes - 500 grams
• Garlic - 1 head
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Mayonnaise - 2 tablespoons
• Green onions - 2, sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the top off the head of garlic to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast in the oven for 30-35 minutes until soft.
3. Meanwhile, wash and cut the potatoes into bite-sized pieces. Place them in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes until tender, then drain and let cool slightly.
4. In a bowl, mix the remaining olive oil, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
5. Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins into the dressing mixture and whisk until smooth.
6. Add the cooked potatoes, chopped parsley, mayonnaise, and green onions to the bowl. Toss gently until everything is coated with the dressing.
7. Serve warm or chilled, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from garlic, which may support heart health.
• Contains fiber from potatoes, aiding in digestion.

Tags