Garlic Roasted Potato Salad
"Easy and different potato salad. Great with BBQ. It's a modification of a recipe from my aunt. She adds pickle relish and red onions to hers. I add parsley and scallions instead. It's up to you."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb new potato, washed and cut into bite-sized pieces
- 1⁄2 cup extra virgin olive oil
- 2 garlic cloves, minced
- 2⁄3 cup mayonnaise
- 4 tablespoons creole mustard
- 2 tablespoons parsley, chopped
- 2 tablespoons scallions or 2 tablespoons chives, chopped
- 1⁄2 lemon, juice of
- salt and black pepper
directions
- Preheat oven to 350 degrees.
- In a bowl, toss potatoes, garlic, and olive oil together to coat.
- Place potatoes in a single layer on a baking sheet.
- Sprinkle with salt and pepper to taste.
- Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes.
- Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions.
- Add to potatoes.
- Add salt or pepper to taste.
- Serve cold or room temperature.
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Reviews
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Very nice change for potato salad, I really enjoyed it...being the garlic nut I am, I had to of course double the garlic the recipe calls for! -
This was very tasty.I did,t have Creole Mustard(i,m not sure if we can get it in S.Africa so I used aTarragon one. -
Good and simple. I left out the parsley becase I had none and subbed whole grain dijon mustard. I also had to cook my potatoes for about 20 minutes. I only slightly increased the dressing for about double the potatoes and I still had too much so I just left some of it out. This is a keeper. -
rouxdog - oh, that's good stuff here. :) Based on other reviewers, I reduced the olive oil to a scant 1/3 cup, and still a bit more oil than I needed. I did double the garlic (since it's roasted, it mellows out - so no worries of it becoming overwhelming.) This recipe makes a lot of dressing; I think the next time I make this (and there will be) I will increase the amount of potatoes to 1 1/2 pounds and keep the rest the same.
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Really delish! The potatos had to cook for more like 20-22 min. I didn't need all that olive oil, and I used horesradish mustard instead of creole mustard. It was a bit hit for father's day paired with Cilantro Salmon Burgers!
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Tweaks
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Really delish! The potatos had to cook for more like 20-22 min. I didn't need all that olive oil, and I used horesradish mustard instead of creole mustard. It was a bit hit for father's day paired with Cilantro Salmon Burgers!
RECIPE SUBMITTED BY
rouxdog
United States
Grew up in South Louisiana (yup. A Cajun.) Lived in Texas and Alabama (Tex-Mex and Cornbread too...) I can make a real roux, family raises crawfish, and I can speak enough French to get my face slapped. My friends claim we could go on Survivor and gain weight (Us Cajuns, we'll eat anything, put enough Tabasco on it).
