Best 5 Garlic Roasted Potato Salad Recipes

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**Garlic Roasted Potato Salad: A Delightful Medley of Flavors and Textures**

Indulge in the irresistible Garlic Roasted Potato Salad, a culinary masterpiece that tantalizes taste buds with its harmonious blend of roasted potatoes, crisp vegetables, and a tangy dressing. This delectable dish combines the best of both worlds – the crispy, golden-brown roasted potatoes and the refreshing crunch of celery, red onion, and fresh parsley, all enveloped in a creamy, garlicky dressing that brings everything together.
The Garlic Roasted Potato Salad in this article presents two delightful variations to cater to different palates and preferences. The Classic Garlic Roasted Potato Salad offers a timeless combination of roasted potatoes, celery, red onion, and a creamy mayonnaise-based dressing infused with garlic and Dijon mustard. For those seeking a lighter option, the Greek-Style Garlic Roasted Potato Salad introduces a refreshing twist with the addition of tangy feta cheese, Kalamata olives, and a zesty lemon-oregano vinaigrette. Both variations promise a satisfying experience, making this salad a perfect side dish for any occasion, from backyard barbecues to family gatherings.

Let's cook with our recipes!

ROASTED POTATO AND GARLIC SALAD



Roasted Potato and Garlic Salad image

This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.

Provided by Holly

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
½ cup olive oil
salt and pepper to taste
⅓ cup balsamic vinegar
⅓ cup olive oil
1 teaspoon dried oregano

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  • Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  • Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  • Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  • Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  • Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  • Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g

ROASTED POTATO, GARLIC, AND RED PEPPER SALAD



Roasted Potato, Garlic, and Red Pepper Salad image

Categories     Salad     Garlic     Potato     Side     Roast     Basil     Bell Pepper     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 garlic cloves, unpeeled
3 pounds small boiling potatoes (white, red, or fingerling)
2 red bell peppers
3 1/2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 cup small fresh basil leaves
Suggested additions: olives, pine nuts, goat cheese, grilled chicken, tuna, or prosciutto

Steps:

  • Preheat oven to 450° F.
  • Wrap garlic cloves together in foil. Halve potatoes and cut bell peppers into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 3 tablespoons oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer in 2 large shallow baking pans and roast in middle and lower thirds of oven (simultaneously, roast wrapped garlic on either rack), stirring occasionally and switching position of pans halfway through roasting time, until potatoes are tender and golden brown, about 35 minutes.
  • In a bowl immediately toss potatoes and peppers with 2 tablespoons vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with remaining 1/2 tablespoon oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add basil. Serve potato salad at room temperature.

GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING



Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 cloves garlic, roasted, peeled and chopped
3 tablespoons red wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup pitted and coarsely chopped kalamata olives
2 tablespoons chopped parsley leaves
2 1/2 pounds red new potatoes, par-cooked and sliced in 1/2 or into rounds
Canola oil
Parsley sprig, for garnish

Steps:

  • Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
  • Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW



Lobster with Roasted Garlic-Potato Salad and Coleslaw image

Categories     Salad     Garlic     Potato     Lobster     Summer     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Steps:

  • Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
  • Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
  • Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
  • Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

GARLIC ROASTED POTATO SALAD



Garlic Roasted Potato Salad image

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.

Provided by rouxdog

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better than starchy potatoes, such as russet potatoes.
  • Roast the potatoes until they are tender and slightly browned: This will give them a delicious flavor and texture.
  • Use a flavorful dressing: The dressing is what really makes this salad special. Be sure to use a dressing that you love.
  • Add some fresh herbs: Fresh herbs, such as parsley, cilantro, or chives, will add a pop of color and flavor to the salad.
  • Serve the salad warm or cold: This salad is delicious served warm or cold. If you are serving it cold, be sure to chill it for at least 30 minutes before serving.

Conclusion:

Garlic Roasted Potato Salad is a delicious and versatile dish that can be served as a side dish or a main course. It is perfect for potlucks, picnics, and barbecues. With its crispy potatoes, flavorful dressing, and fresh herbs, this salad is sure to be a hit with everyone who tries it.

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