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Potato Salad

Roasted Potato and Garlic Salad

Everyone has tried the regular potato salad, but wait until you try this Roasted Potato Salad. Just in time for summer BBQing season, this recipe changes things up by using roasted potatoes (instead of the typical boiled), and adds heightened flavour with the use of roasted garlic. As I’ve said many times on social media, the result is one of the best potato salads that you’ll ever taste!
And the best part is, it’s a perfect compliment to our own Foodie Foray Provisions Garlic + Dill pickles! Enjoy!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Salad
Cuisine: Global
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 3 lbs white potatoes (skin on) cubed
  • 4 tbsp olive oil divided
  • 3 tsp Kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 tsp smoked paprika
Roasted Garlic Dressing
  • 6 cloves garlic whole
  • 1 cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1/2 lemon juice + zest
  • 1 tbsp whole grain mustard
  • 1 tbsp honey
  • 1/2 cup dill pickles chopped
  • 1/2 cup shallots minced
  • 1/2 tsp mustard powder
  • 1/4 cup fresh dill finely chopped
Toppings
  • 1 cup cooked bacon chopped
  • 1 cup Parmesan cheese grated
  • 4 large eggs hard boiled + chopped

Equipment

  • large and small mixing bowls
  • large baking sheet
  • whisk
  • citrus juicer
  • parchment paper
  • tinfoil
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Hard-boil eggs and chop, zest and juice lemon, chop dill and pickles, cube potatoes, mince shallots, measure and separate all ingredients.
Cooking + Assembly
  1. Preheat oven to roast at 400 degrees F.
  2. Place cubed potatoes into a large mixing bowl and add 3 tablespoons of olive oil. Mix until well coated.
  3. Transfer potatoes to a parchment-lined baking sheet and sprinkle with 1 teaspoon of salt, smoked paprika, and 1/4 teaspoon of pepper. Cut tops off of garlic, drizzle with olive oil, and wrap loosely in tinfoil. Place on baking sheet with potatoes. Roast for 45 minutes, turning half way through. Remove and allow to cool.
  4. Add bacon to a second parchment-lined baking sheet and add to oven for last 25 minutes of cooking. Flip half way through. Remove and allow to cool, chopping before adding to the final mixture.
  5. Prepare dressing by adding remaining ingredients to a small mixing bowl and whisk. Squeeze roasted garlic into mixture and continue to whisk until fully blended.
  6. Return potatoes, chopped eggs, and bacon to a large mixing bowl. Add dressing and mix well to combine. Refrigerate for 1 hour before serving.

Notes

  • This recipe can be made up to a day in advance and stores well in the fridge.