Spanish Roasted Potato Salad
And everyone is happy.
Mayonnaise, red potatoes, lemon, Dijon mustard, and garlic.
First you slice the potatoes in half.
Dress them with oil, salt and a lot of pepper.
Mix 'em up! Merrill's starting the dressing -- we'll get to that in one sec.
Spread them in a casserole dish or on a baking sheet. Then roast them!
The foundation of the dressing is mayonnaise, Dijon mustard, lemon juice and olive oil.
But it's the garlic that brings it to life.
Merrill flips the taters!
In the left corner, we have lean and mean caramelized potatoes. In the right, we have a ferociously garlicky dressing.
They enter the ring, and hug.
Share
- ✉
-
Author Notes: A few years ago my sister and her husband invited me to a Spanish restaurant in New Jersey for dinner. I really don’t like leaving the city, but they promised me it was well worth it.
I got my Visa, filled the car with gas and punched in the address into Paula, my GPS navigation device. All I kept thinking was Paula, don’t fail me now! All the food seemed pretty typical, but I had these amazing roasted potatoes that I couldn’t get enough of. I asked the waiter what was in them and the only thing he would tell me was garlic. I asked another waiter and he said Mayonnaise. Hmmmm, my fellow Umbres at this lovely establishment didn’t think I could guess it was a Spanish version of aioli.
Because of global warming, the horrible economy and my total fear of going below 59th street, I’ve been pressed to come up with my own version. - MySocialChef - MySocialChef
Food52 Review: A smart play on Spanish patatas bravas -- fried potatoes with a garlic mayonnaise. Instead of frying the potatoes MySocialChef has you roast them, and rather than making your own homemade mayonnaise, you sharpen storebought mayonnaise with lemon juice, Dijon mustard and a whole lot of garlic. You'll breathe fire for days but the suffering you inflict on others is worth it! - A&M - A&M
Serves 3-4
- 1 pound pound small Potatoes (white or red)
- 3 tablespoons Olive Oil
- 1 1/4 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cloves of Garlic finely chopped
- 4 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
- Your Best Potato Salad Contest Winner!
Tags: Easy, potato salad, roast, simple, Spanish
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
8 days ago Mikee
This was amazing!
11 days ago Chloe8
This goes well with anything! Awesome simple recipe, I Love it.
about 1 month ago ntt2
I just made this and it's fabulous! Have to be careful to make sure it survives until dinner... I also roasted the garlic with the potatoes and added some pimenton to "up" the Spanish flavor. Superb! Regards, nt
2 months ago Cikgu Katie
Unbelievably simple and delicious!!
2 months ago Trena
I love this recipe. It's good warm. It's good cold. It's extra good with homemade mayonnaise. I often omit the extra olive oil to save some fat. Delicious!
2 months ago chop chop
I made this dish for a dinner of 12 last week. It got rave reviews. Made it last night for the wife and I to accompany some freshly shucked oysters. Great flavors and simple to make. This will be a regular menu item at the house particularly spring and summer.
3 months ago tesslouise
I might have eaten the whole bowl for a bedtime snack. I used tiny purple potatoes. Delicious.
3 months ago Angela Brown 1
So tasty! I followed the directions but added some capers. Pure deliciousness!
6 months ago Lemongrass&Lime
Delicious. I cut down on the garlic a little and added some more lemon juice. Fantastic combo.
6 months ago Loremander
I'm new to this community, but after making this dish I already know I'll be on here everyday. I made these the other night and my family said they were the best potatoes I've ever made!
7 months ago shostack
Made this recipe tonight exactly as written. Simply awesome.
10 months ago amanda
Amanda is a co-founder of Food52.
I used the dressing on blanched green beans -- also excellent!
12 months ago greenstate
This is the most highly complimented potato salad I have ever served. I make a few changes that really enhance the flavors. I use small Yukon Gold potatoes and toss them with dried rosemary that I pulverize in the food processor. (The goal here is to eliminate the weedy texture of dried rosemary.) Rather than using raw garlic which I seem to not be able to tolerate anymore, I roast the garlic with the potatoes and squeeze it into the mayonaise. I roast the potatoes early in the day and leave them at room temperature, tossing them in the dressing right before I serve them. The finished product is highly addictive.
about 1 year ago Portia hendrick
Can you eat this cold? Or does it have to be warm?
about 1 year ago Violet Foxglove
I have the same question!
about 1 year ago TXExpatInBKK
I ate it warm and it was fantastic and then I put the leftovers in the fridge and ate the rest the next day cold... equally delicious. I think it's up to you! :-)
about 1 year ago Portia hendrick
Can you eat this cold? Or does it have to be warm?
about 1 year ago oregon cassie
This was very good even though I subbed Greek yogurt for the mayo.
about 1 year ago betty888
I made these for a tapas party this weekend. Absolutely delicious - everyone LOVED them. I didn't modify the recipe at all. I happened to have a bowl of crispy fried pancetta on the table (an accompaniment for another dish) and a few friends sprinkled it on top of the potatoes. A fantastic addition.
over 1 year ago agadamaam
I just made these and they are so good! I am glad I doubled the recipe because everyone, myself included, went for seconds! I highly recommend this recipe! Thank you for sharing!
over 1 year ago Incognito
My daughter requested these for our Valentine's Day dinner. They are soooooo good. Thank you for this delicious recipe! I have made them many times!
over 1 year ago Incognito
My daughter requested these for our Valentine's Day dinner. They are soooooo good. Thank you for this delicious recipe! I have made them many times!
over 1 year ago Franca
I'm serving these tonight for a dinner party. This is the second time I make them and they are a huge hit around here. They are my go to potato. Thanks for a wonderful recipe!
almost 2 years ago shs
SO GOOD!!!
almost 2 years ago Stephanie G
I loved every bite of this! Thank for a lovely recipe.
almost 2 years ago Bob
Oh my goodness! This was truly superb. It was so good, my wife, who normally doesn’t, went for seconds and so will you. Compliments, MySocialChef!
almost 2 years ago kitchen
Made this over the 4th of July weekend! Wow what a fabulous burst of flavor with every bite. My husband couldn't stop eating it! Another hit from food52 that has made it in to my 'keeper' recipe binder.
almost 2 years ago jmddc
We had these last night and they were fabulous! Other than adding smoked paprika as suggested by others, I did not change a thing because this dish is perfect.
almost 2 years ago gbuda
I made these today and the instant I dumped the cooled potatoes into the sauce I realized there was too much sauce. I'll make them again but will add the sauce to the potatoes and likely not use all of it. Either that or increase the quantity of potatoes.
almost 2 years ago zwerkowitch
I just made this. I roasted the potatoes with some extra spices- dried basil, dried thyme, paprika. This is excellent!
almost 2 years ago ElleEmm
UH-MAZING.
So addicting to eat. I tried this with Vegenaise, which works extremely well for this because it's a bit more neutral than standard mayo and I find that it's a bit creamier too.
I just can't get over how easy and how ridiculously good these taters are.
almost 2 years ago TXExpatInBKK
These were fantastic MySocialChef! I made them as a side for dinner on Friday night and had to fight my husband for the leftovers at lunch today. This is definitely going into my rotation.
almost 2 years ago Ecuacan
A friend makes a potato salad very similar to this and in addition to green beans she adds toasted pecans. The nuts take this out of the park!
almost 2 years ago Karen Palmer
Making tonight with chicken filet stuffed with basil, tomato and goat cheese for our special dad! Cooking on the grill - thank you for posting and sharing! LOVE your recipes.
almost 2 years ago Burnt Offerings
Making these tonight with some roasted green beans tossed in (just cause I have them), to go with a top sirloin bison roast.
about 2 years ago thebreukelenlife
This is soo good! My friend and I sliced the potatoes and put them on the grill instead of quartering and roasting. It was great!
about 2 years ago jocelyng
Made this yesterday for Memorial Day. Definitely a keeper. Two small changes - I added smoked Spanish paprika to the olive oil (for the potato roasting) and to the aioli. Also, I toss the aioli on while the potatoes were warm so it would be absorbed a bit.
about 2 years ago ZiggyPiecrust
Made these last weekend and they are dangerously good - the aioli is TDF! I roasted them for an additional 15 minutes to get a nice crispy golden finish. Making them again for gathering of friends this Sunday along with other Spanish tapas, grilled hangar steak with smoked paprika. I bet the potatoes will steal the show. Can't wait - Thanks much @MySocialChef
about 2 years ago Mela
Loooooooveeeeee this dish. Social chef rocks! ;)
over 2 years ago CuisineBateau
What I love about a really great dish is few ingredients, simplicity in preparation and outstanding results. This recipe fills the bill. It is excellent and packed with flavor!
over 2 years ago scgoble
I don't even remember how many times I have made these potatoes. We love them at my house - they are a staple!
over 2 years ago lanidell
These were raelly really good!!! I cut back on the garlic by half but these were still amazing!!! We will make again and again.
almost 3 years ago seshirkey
This really is the best potato salad I have ever had. I took it to work (where we tend to share recipes A LOT) and everyone that tried it had to know where the recipe came from. My only adjustment was to use 1 1/2 lbs potatoes and I still didn't need to use all of the sauce. It's got a lot of kick, and I think too much mayo overwhelms it. Also, my boss mentioned that she substituted greek yogurt in place of the mayo and she loved it. Thanks for the recipe that I will use over and over!
almost 3 years ago chez nana
I made this for a dinner party Saturday evening ... fortunately, I quadrupled the recipe (there was seven of us) because people were having thirds!! This is a keeper-repeater. Love it ... maybe too much??!!
almost 3 years ago amanda
Amanda is a co-founder of Food52.
I served it at a party recently, as well. No leftovers!
almost 3 years ago MySocialChef
Thanks. Love seeing notes like this!
almost 3 years ago sygyzy
Made these tonight for some guests and they couldn't be simpler or more delicious. Really good recipe!
almost 3 years ago lorinarlock
I made these for a party and they were a huge hit! I have a little of the "aioli" left and am considering using it to marinade chicken. Can only imagine how tasty that combo will be.
almost 3 years ago Bevi
These were delicious and so easy. I am doubling the recipe for July 4th. This time I am using a medley of purple, red, and white potatoes.
almost 3 years ago jazzdad
So nice I've made it twice
about 3 years ago marynn
OK--I am a bit slow. But I made this today even with the oven out of commission. I wrapped a sheet pan with HD foil and proceeded apace on the outdoor gas grill. The potatoes roasted superbly. Reasoning with myself that the crispy bits of potato along with the creamy inside both need to be preserved, I held off dressing the potatoes until just before serving. And, oh, yes, French breakfast radishes are way too good in this dressing, as well as young scallions.
Wouldn't some grilled flank/skirt steak be great with this salad and extra dressing? A tad of hoseradish?
Many, many thanks, MSF, you rocked this! It's even camp-able!
about 3 years ago bellyrumbles
I just made this with some leftover potatoes and now I need to go out and buy some more because I just licked the bowl clean. Added the smoky paprika as suggested and it really worked a treat!
about 3 years ago detroitdiane
Made it for dinner and it was quickly devoured. Added paprika as suggested above, my son was eating the potatoes before I tossed them with the dressing and declared them AWESOME. Maybe next time I'll serve the dressing on the side as a dip.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
TRIPLE the recipe – these are that good. You will want to do shameful things with this potato salad, besides eat it all in one sitting. Sconeman LOVED it – I think I’m getting lucky tonight. ;-)
about 3 years ago MySocialChef
Glad I could help :)
about 3 years ago MySocialChef
Thanks everyone! I'm very excited about this!
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations--I'm not a fan of potato salad--but this one is amazing (love the roasted potatoes!).
about 3 years ago Melody Madden
This is by far the "best" potato salad I have ever made. My kids loved it and my daughter took what little leftovers were in the fridge for lunch today. Tastes like summer on a plate.
about 3 years ago saenyc
these were spectacular!
about 3 years ago beba
i made these earlier, they came out awesome!!
about 3 years ago Arugulady
Just made this for dinner and my 12-yr old LOVED it. Fresh garden radishes were also unreal with the aioli/mayo mix. This will become a standard in our house. Thanks SO much.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I am so looking forward to making this!! ;o)
about 3 years ago OldGrayMare
I enjoyed this dish years and years ago at a spanish restaurant in Germany where I was stationed. They called them "Diablo" potatoes, and had the sauce on the side for dipping. Suggest you add a tad bit of paprika (smoked or plain) to the seasonings before roasting...this just deepens the flavor.
about 3 years ago paigecook
gorgeous and easy
about 3 years ago jamie321
This sounds incredibly wonderful.I can't wait to try it!
about 3 years ago kristakitty
I will be serving this at my legal separation celebration
about 3 years ago kimsall
i wish i had some spanish roasted potato salad RIGHT NOW!
about 3 years ago Chef Lil G
This is delicious ! I made them as last night, and I'm still licking my plate!
about 3 years ago KZH
This looks delicious and such a unique spin of patato salad. I've never been a fan of patato salads, however, I love all the ingredients used in this recipe and the fact that this has fried patatoes instead of regular boiled patatoes.
about 3 years ago monkeymom
Congrats on making the finals! Makes it worth a trip to New Jersey, no?
about 3 years ago tgashi
What a great twist on traditional potato salad!
about 3 years ago roseg
Unreal!! big hit at my bbq!! even the kids loved it!!
about 3 years ago Metalia
OMG I made these and they are soooo freaken goooooood!!!!!!!!!!
about 3 years ago Lumani2
I'm going to make this right now! This looks amazing!
about 3 years ago ruemclanahan
this was my last meal!
about 3 years ago kristakitty
Bless you, Rue
about 3 years ago YumYumDimSum
I cannot believe that after searching the internet for hours, trying to discover the best option for potato salad - I come across this option. It sounds so delicious and to think I could make my own mayonnaise that would clear a room as well as my digestive track. I'd ask SocialChef out on a date, but I don't even know their name..
about 3 years ago hamburglar
i would eat that even with 4 lbs of garlic! looks delicious!!!!
about 3 years ago MySocialChef
4 Cloves of Garlic. Sorry about that. First time posting and had trouble using the program.
Thanks!
about 3 years ago amanda
Amanda is a co-founder of Food52.
Just fixed that -- we assumed that was a typo.
about 3 years ago KLE
Is it really 4 cups Cloves of Garlic finely chopped or is is 4 cloves of garlic?
about 3 years ago amanda
Amanda is a co-founder of Food52.
4 cloves.
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This looks very, very tasty. I think I'll try it!! ;o)