Roasted Garlic Red-Skin Potato Salad: Perfect Make-Ahead Picnic Side
By Mason Brooks
Prep
20 min
Cook
35 min
Total
55 min
Servings
8
This Roasted Garlic Red-Skin Potato Salad recipe brings a new twist to an old favorite dish served at picnics. Tender red potatoes provide a different texture than other potatoes and complement the roasted garlic flavor. This dish is ideal for picnics and other outdoor gatherings and can be prepared in advance to let the flavors meld during refrigeration. Other dishes that go well with this one include grilled meat and other salads.
Why you'll love this recipe
- Make-ahead ideas for easy, fun picnics
- Creamy flavor with a roasted garlic taste.
- Uses simple, fresh ingredients
- Preserves taste during transport and sitting time
Ingredients
- •2 pounds red-skinned potatoes (scrubbed and cut into bite-sized chunks)
- •1 teaspoon kosher salt (for boiling water)
- •1 head garlic (whole and unpeeled)
- •1 tablespoon olive oil
- •1 third cup mayonnaise
- •2 tablespoons sour cream
- •1 tablespoon Dijon mustard
- •1 tablespoon apple cider vinegar
- •½ teaspoon freshly ground black pepper
- •½ teaspoon smoked paprika
- •2 tablespoons chopped fresh parsley
- •2 tablespoons chopped fresh chives
- •½ cup diced celery (for crunch)
- •3 pieces green onions (thinly sliced)
Instructions
- 1
Preheat the oven to 400°F.
- 2
Place the whole garlic head on a sheet of aluminum foil, drizzle with olive oil, wrap tightly, and roast for about 30-35 minutes until the cloves are soft and golden.
- 3
While the garlic roasts, bring a large pot of salted water to a boil.
- 4
Add the red-skinned potatoes and cook until tender but still firm, about 15-20 minutes.
- 5
Drain and let cool slightly.
- 6
Squeeze the softened garlic cloves from their skins into a small bowl and mash until smooth.
- 7
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, black pepper, and smoked paprika.
- 8
Stir in the roasted garlic paste until well incorporated.
- 9
Add the cooked potatoes, diced celery, green onions, parsley, and chives to the dressing bowl.
- 10
Toss gently to coat evenly without breaking up the potatoes.
- 11
Cover the salad and refrigerate for at least 4 hours, preferably overnight.
- 12
Give it a light toss before serving.
FAQ
Nutrition (per serving)
Calories
280
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