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The Ultimate Roasted Garlic Potato Salad Recipe

Roasted Garlic Potato Salad

This isn’t your average potato salad! Creamy Yukon Gold potatoes tossed in a roasted garlic dressing with fresh herbs make this side dish unforgettable. Perfect for BBQs, holidays, or a simple family dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Cook Potatoes: Boil potatoes in salted water for 10–12 mins until tender. Drain and cool.
  3. Make Dressing: Mash roasted garlic into a paste. Whisk with mayo, sour cream, mustard, lemon juice, salt, and pepper.
  4. 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!
(P.S. Leftovers make an epic frittata filling.)