Make Ahead

Garlicky Roasted Potato Salad

by: The Charcuterie Expert

May 26, 2010

15 Ratings

Photo by Bobbi Lin

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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 —The Charcuterie Expert

Test Kitchen Notes

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 —The Editors

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Garlicky Roasted Potato Salad

Prep time 20 minutes
Cook time 40 minutes
Serves 3-4

Ingredients

1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 ¹/₄ teaspoons Salt
¹/₂ teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard

In This Recipe

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Directions

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.

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151 Reviews

Alex D. September 2, 2020

Soooo freaking good. Easily best potato salad I’ve ever had. I made some adjustments this time, in part because I didn’t measure my dressing ingredients and had too much for the amount of potatoes. I added a couple handfuls of arugula and mixed greens, and plenty of assorted chopped herbs (cilantro, mint and chives) and an additional piece of beauty is adding some sliced red onions to roast along with the potatoes.

Amanda H. September 2, 2020

Great ideas -- thanks so much for sharing!

MRowe September 1, 2020

I wanted to like this, but...the potatoes don't soak up the dressing at all, and the garlic is overwhelming. I think even a single clove or two, because it's raw, would yield the same unpleasant taste. Also, to be honest, it's not visually appealing, not that potato salad is ever a work of art.

CocoZee August 18, 2020

This recipe was fantastic. I roasted the garlic with the potatoes and thew it in at the end with the dressing after reading the reviews about the powerful raw garlic. This was a hit in my household and finished in two sittings. I liked that it had only a few ingredients and was easy to make. I also added dill from my garden and roasted some onions as well. Will definitely be making again.

heymcgraw August 1, 2020

*If you like potatoes with your garlic, then stick to this recipe....It's great, I've been using it all summer; however, I half the garlic and it's still quite garlicky. Love me some garlic but even with half, I'm still tasting it the next day. In fact, I roast half (of the half) with the potatoes and use the other quarter raw. I will always roast my potatoes for potato salad from now on. Thanks for a great recipe.

heymcgraw August 1, 2020

If you like potatoes with your garlic, then stick to this recipe....It's great, I've been using it all summer; however, I half the garlic and it's still quite garlicky. Love me some garlic but even with half, I'm still tasting it the next day. In fact, I roast half (of the half) with the potatoes and use the other quarter raw. I will always roast my potatoes for potato salad from now on. Thanks for a great recipe.

Nancy H. July 12, 2020

We aren't that big on potatoes and I don't care for potato salad at the best of times, but since making this a couple of weeks ago, I've been waiting for an occasion to make it again! An absolute winner of a recipe, even using just half of the garlic - will try roasting some of it this time. We used tarragon mustard instead of the dijon - FABULOUS!

Shannon G. June 4, 2020

OMG this is the best potato recipe ever! Once I made it I couldn't stop making it. Now my nephew and boyfriend request this dish alllll the time. We are making it tonight in fact. Thank you for sharing!

dancerslikefood December 15, 2019

This was delicious and easy! I used one small clove fresh garlic and two large cloves roasted garlic (based on suggestions from other reviews) and it was plenty garlicky without being over the top. I’m going to be making this recipe again - thank you!

Miss_Karen August 24, 2019

Yum!
(I don't like Mayo, so I used sour cream.) Otherwise, the only minor change I made was to garnish it with bacon.

Pamela C. June 30, 2019

Roast some onions with the potatoes - great addition.

Mar P. September 15, 2018

That is no alioli, it's sacrilege!

Jared K. September 4, 2018

This was absolutely delicious! Super easy and a crowd pleaser.

Lisa July 26, 2018

Loved it(!) but I'd reduce or leave out the salt next time.

Kim February 28, 2018

Don’t get me wrong, this is delicious as written, but you will want to isolate yourself for a good day after eating the raw garlic. I’d cut the garlic in half or roast it if you plan to be in society soon after eating.

Gala November 15, 2017

Can any of this be done in advance (like the day before)?

Taylor November 15, 2017

Yes, you can make the dressing the day before. I've experimented with roasting the potatoes the day before and reheating them, but they're not very good that way.

Linda October 9, 2017

This was awesome! Used 1 & 1/2 lb. potatoes and the amount of dressing was just right. Funny - I literally just bought some Garlic Aioli Mustard from Trader Joe's but this dressing/sauce was so easy to make I doubt I'll be buying that again and use this one for other things (maybe just making it a little thicker). Served with burgers. Nice "Fall" potato salad. Thanks!

Robert K. September 26, 2017

I just made it but added fresh green chile pepper and cayenne pepper so it's not quite the same but it was delicious altho spicier than the one here.

patty July 26, 2017

Wonderful idea to roast potatoes for potato salad. My dressing was mayo, dijon, roasted garlic and one chipotle pepper, mashed. Chopped some green onions and OMG!!!!! My husband declared it the best potato salad he's ever had!!!!!!!

Amanda H. July 26, 2017

Thanks for sharing -- glad you liked it!

Kris February 24, 2017

I used two pounds of potatoes to the same ratio of dressing, and this was still WAY too garlicky. I added some fresh parsley and let it sit overnight to mellow out, but it was still way too much. Next time I'd cook the garlic.

Sherry Z. February 13, 2017

This was great – but rather than use 4 cloves of raw garlic, I roasted 6 cloves of garlic in foil & EVOO along with the potatoes in the oven. I smushed and added the roasted garlic to the aioli for a sweet, rich flavor.

Amanda H. February 13, 2017

Great idea.