Creamy Roasted Garlic Potato Salad – A Flavor-Packed Side Dish!
This Roasted Garlic Potato Salad is a game-changer for your next BBQ, picnic, or weeknight dinner. Unlike traditional potato salads, this version features rich, caramelized roasted garlic for a deep, savory flavor that pairs perfectly with creamy Yukon Gold potatoes. Tossed in a tangy dressing with fresh herbs, this dish is a crowd-pleaser that’s easy to make and even easier to devour!
Originating as a twist on classic American and European potato salads, this recipe elevates humble ingredients into something extraordinary. The roasted garlic mellows into a sweet, nutty flavor, while the creamy dressing adds just the right amount of zest. Whether you serve it warm or chilled, it’s guaranteed to become a staple in your recipe collection.
Why This Roasted Garlic Potato Salad Recipe Works
1. Deep, Savory Flavor from Roasted Garlic
Roasting garlic transforms its sharp bite into a sweet, caramelized depth that infuses every bite of this potato salad. No bland potatoes here—just rich, aromatic goodness!
2. Simple Ingredients, Big Impact
With just a handful of pantry staples (potatoes, garlic, mayo, mustard), this recipe is easy to whip up without a trip to a specialty store. Yet, the result tastes gourmet!
3. Versatile & Make-Ahead Friendly
Serve it warm, cold, or at room temperature. It’s perfect for meal prep, picnics, or as a standout side at potlucks.
What’s In Roasted Garlic Potato Salad?
- Yukon Gold Potatoes – Creamy and buttery, they hold their shape well after cooking.
- Roasted Garlic – The star ingredient! Adds sweetness and umami depth.
- Mayonnaise & Sour Cream – Create a luscious, tangy dressing base.
- Dijon Mustard – Balances richness with a subtle sharpness.
- Fresh Herbs (Dill, Chives) – Brighten the dish with freshness.
- Lemon Juice – A splash of acidity to cut through the creaminess.
How To Make Roasted Garlic Potato Salad
This recipe comes together in three easy stages: roasting the garlic, boiling the potatoes, and mixing the dressing. Here’s how:
Step 1: Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off a whole garlic bulb, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
- Squeeze out the cloves once cooled—they’ll be sweet and spreadable.
Step 2: Cook the Potatoes
- Cut potatoes into 1-inch chunks and boil in salted water for 10–12 minutes until tender.
- Drain and let cool slightly (or chill for a cold salad).
Step 3: Mix the Dressing & Assemble
- Mash roasted garlic into a paste. Whisk with mayo, sour cream, mustard, lemon juice, salt, and pepper.
- Toss dressing with potatoes, herbs, and diced celery (for crunch).
- Chill 1 hour (optional) or serve warm.
Sides for Roasted Garlic Potato Salad
- Grilled Chicken or Steak – A hearty protein pairing.
- Fresh Corn on the Cob – Sweetness contrasts the savory salad.
- Tangy Coleslaw – Adds crunch and acidity.
- Buttery Rolls – Perfect for soaking up extra dressing.
Recipe FAQ’s
Can I Use Regular Garlic Instead of Roasted?
Raw garlic will be too pungent. For a shortcut, use store-bought roasted garlic or simmer peeled cloves in olive oil on low heat for 20 minutes.
How Long Does It Keep?
Store in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time!
Can I Make It Vegan?
Yes! Swap mayo and sour cream for vegan alternatives and omit honey (if using).
Other Recipes To Try
- Smoked Paprika Potato Wedges – Crispy, smoky, and addictive.
- Avocado Lime Potato Salad: Creamy avocado replaces mayo for a lighter twist.
- Herbed Buttermilk Coleslaw – A tangy, crunchy companion.
- Mustard Potato Salad: Perfect for picnics or as a side for grilled meats!
- Turmeric Roasted Cauliflower Salad – Vibrant and nutrient-packed.
- German Warm Potato Salad: Bacon-infused with a vinegar-based dressing.
- Miso-Glazed Sweet Potatoes – Umami-rich and unexpected.
Roasted Garlic Potato Salad
Ingredients
- 2 lbs 900g Yukon Gold potatoes, cubed
- 1 whole garlic bulb
- 1 tbsp olive oil
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh dill chopped
- 2 tbsp chives sliced
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Slice garlic bulb’s top off, drizzle with oil, wrap in foil, and roast for 40 mins. Cool, then squeeze out cloves.
- Cook Potatoes: Boil potatoes in salted water for 10–12 mins until tender. Drain and cool.
- Make Dressing: Mash roasted garlic into a paste. Whisk with mayo, sour cream, mustard, lemon juice, salt, and pepper.
- Combine: Gently fold dressing and herbs into potatoes. Serve warm or chilled.
Notes
- Make Ahead: Prepare dressing and roast garlic up to 2 days in advance.
- Add-Ins: Try crispy bacon, hard-boiled eggs, or pickles for extra texture.
- Vegan Option: Use plant-based mayo and sour cream.
- Storage: Keep refrigerated; stir well before serving leftovers.
- Herb Swap: Substitute parsley or tarragon for dill if preferred.
- Bonus Upgrade: Stir in crispy pancetta or sun-dried tomatoes for texture contrast!
Nutrition
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