Garlicky Roasted Potato Salad

My son made this for me, followed the directions exactly. It was so delicious and he was so proud. A winner.

This is outrageously delicious. Yes very garlicky but that's why it is so good. We ate it the next few days also and it was even better. Highly recommend. Great summer side dish.

I ended up with too much of the dressing, so I saved the rest of it and used it the next day when I made up some egg salad. It was a very tasty stand-in for some of the mayo!

Simple and easy and always streaks the show even as a side!

I tossed the fresh out of the oven potatoes in the sauce in a bowl and it turned into a fabulous HOT side. New favorite salad. I did add some fresh oregano and basil as well. An absolute ‘licking their plates’ hit!

I’ve made this recipe a lot and it’s been a hit every time. It reminds me of skordalia, which also uses raw garlic to add a bit of “heat” to potatoes. It works almost like horseradish and adds a lovely bite. If you’re not into garlic, make a regular potato salad. If you are, use the four cloves raw. As the name implies, the garlic is the point!

This is simple and delicious! Made for the first time while visiting my brother and sister-in-law! Rave reviews all around. Am home and making it again to serve with salmon! Fantastic!!!

“Hmmmm, my fellow Umbres at this lovely establishment didn’t think I could guess it was a Spanish version of aioli.”

Doesn’t seem like the right context for ‘Umbres’. I think you meant ‘hombres’, which is how you say ‘men’ in Spanish.

idea: roast a head of garlic, in foil and covered with oil, in the oven with the potatoes. Use that instead of fresh diced in the aioli.

Great recipe with great ingredient but I made some changes after reading the reviews - My suggestion ( after making this 3 times) , use only 3 cloves of garlic , bake just the garlic and the potatoes together and then for the sauce - toss the rest of the ingredients in a bowl ( use 1/2 tsp of salt instead of 1 1/4 ) and in my opinion it's comes out perfect!! 4 cloves of garlic & 1 1/4 tsp of salt was WAY too much, 2 cloves of garlic was not enough and made it too salty.

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.

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.

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.

*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.

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.

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!

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!

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!

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

Roast some onions with the potatoes - great addition.

That is no alioli, it's sacrilege!

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

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

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.

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

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!

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.

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!!!!!!!

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.

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.

I'm one of the few that didn't enjoy this. I am a BIG spice, BIG flavor person and yet, my mouth screams, "too much garlic, too much lemon". I can't remember feeling that way before. I feel I owe an apology to the potatoes, which came out of the oven, smelling and looking like little chunks of heaven; then I obliterated their own deliciousness with this sauce. It helped me remember, enhance, don't napalm.

Mouthwatering! I write a CSA newsletter with links to fabulous recipes and this one will definitely be shared this week! Thanks!

This was absolutely wonderful.

Love garlic, love mayo! So far I've tried the dressing on potatoes, bratwurst, mixed with tuna and olives on a sandwich, on my finger...yum!

Just made this yesterday for the first time for a buffet-style dinner party (not always a good idea), doubling the recipe, and by the time I went to get my plate, it was all gone! Of course I sampled it before I put it out.

Excellent, excellent, and not what anyone expected from a potato salad. I echo the recommendation that you must gradually add the mayo mix to the potatoes so that you only have as much as you need! It was about 2 tablespoons too much on the doubled recipe.

This was really good although I think next time I'll use 2 instead of 3 cloves of garlic. It was REALLY strong!!

This was perfect!

you should remove the 'germ' before you mush the garlic and mixed with mayo. the intense flavor is in the 'germen' and 4 cloves if you don't like garlic are too much. 2 will be enough.

perfect

How can I reheat this if I have leftovers?

Great! I served it on a bed of arugula, at a picnic and it was a hit. (I've also replaced the mayo with greek yogurt and/or sour cream with good results).

Yummy! Great side dish that makes everyone happy. I added chopped parsley to give some colors.

Follow the recipe carefully. Let potatoes cool before dressing them. Add only as much dressing as needed. You'll love the results. This stands up well to a dinner with meat and with red wine.

Very good recipe! Make sure to dress the potatoes gradually with the sauce. I made the mistake of making a double recipe and putting the sauce in the bottom of my bowl, then mixing the potatoes in. I ended up taking the potatoes chunk-by-chunk and removing the extra dressing with my fingers! Quite ridiculous but delicious nonetheless. Will be making this again.

I really, really like this recipe. I prepared it last night for my wife. I had lots of sauce left over, so will use as a sauce for veggies and maybe some salmon.

ah!, in ARAGON, WE USE GARLIC MAYO / alioli WITH hot sauce (chili, very little ). In Madrid, it looks they use a hot spicy red tomatoes sauce. alioli is only oil and garlic, mayo has eggs+ oil and+ garlic.

Now, if you put some hot sauce (chili or guindilla, or cayenne...) then it is call PATATAS BRAVAS.

Spanish Russian Salad: cooked potatoes slices or cubed small, parley chopped, cooked green peas, hard boil eggs, tuna (or cooked shrimps) , red pepper (from jar) chopped, green olives (no bone) chopped, red onion finelly chopped or challots. mayo (with olive oil if possible) lemon juice. mix all with mayo, that is our Spanish salad (real from Spain, (not form Mexico or...). GREAT RECEPIE THANK YOU.

I've made these twice now and they have been a big hit. I roasted garlic gloves with the potatoes and only used one clove in the sauce. Excellent.

I toss the potatoes with the garlic before roasting.

Also, I used half the garlic and it was still super intense.. so I don't think you need 4 cloves (unless you cook the garlic first)!

I agree this was really good, but I think the raw garlic is a bit too intense for me so next time I will saute it in a bit of olive oil and pour it into the dressing after.. or roasted garlic could be nice too. I think this recipe would also work with yogurt, for those who want a lower fat version. I added chopped parsley as well, but chives would be good too.

Fixed this yesterday with grilled T-bones, a great take on potato salad!! I did add some Spanish smoked paprika to mine. TFS the recipe! Don

I have made this at least ten times over the past year. Everyone who tastes it loves it as I do.

When I was a student in Madrid, we had a dish similar to this every week (in the dorm dining room), and I thought it was the best potato salad I had ever had. Ever. Another salad on regular rotation was white asparagus, artichoke hearts, and halved hard boiled eggs (arranged cut side down) napped with that same garlicky mayonnaise. At that young age, I believe it was the first time I had ever eaten asparagus or artichokes, and I instantly loved them both served this way. They served little clusters of (canned white) asparagus and artichokes and eggs on a large round stainless steel platter and it was all covered in aioli. I was VERY happy when either of these salads was on the menu!

OMG! These are amazing, so delicious and so easy to prepare. Made them tonight with a pan-seared steak and Strawberry, Avocado and Kale Salad and my husband just kept saying "these potatoes are unbelievable" - and I agree. Kudos to the creator and a huge thanks for sharing your recipe.

Had 1.5lbs of small potatoes so I decided to try this recipe, but I followed the recipe as written, that is, for 1lb of potatoes. First thing I noticed was that there was an excess amount of olive oil to coat the potatoes, I think half the amount would have been plenty for my 1.5 lbs of potatoes. Secondly, there was way too much mayo. The amounts for that can be halved or even divided by 3 if you want to make it lighter.

Just needed to say thank you for this recipe - have made it countless times this summer and every time I serve it, I get another round of "Can you send me that recipe?" from my guests. Perfect.

Made these potatoes the other night for our family, and everyone loved them. My children, ages 6 and 3, gobbled it up. We roasted broccoli in another pan for a nice vegetarian meal. The smoked paprika is a great touch. We will definitely be having this often. Thank you!

The typical patatas bravas, rather than garlic mayo, are served with a red sauce that's quite strong flavored. I am from Madrid and I can say that I never heard of potatoes with garlic mayo called patatas bravas, but rather "patatas alioli". :) I just thought I would throw that out there :)
Thank you for the recipe, though, a nice twist indeed!

This is a great recipe. To change it up a little try dumping piping hot potatoes coated with sauce over some (cut small raw) kale.

Oh, boy. I just took one bite and immediately ran to the computer to write this. It is soooo tasty! I intended to make this today and take some to work tomorrow but I am doubtful these will last that long! I did add a little bit of smoked paprika per Pittsburgher's suggestion below. What a wonderful way to use up potatoes! Now if you'll excuse me, I have a plate full of wonderful to get back to.

I've made this amazing recipe many times, with never a smidge left over. I do add a hefty sprinkle of Penzey's smoked paprika to the dressing.

My question: has anyone made with sweet potatoes? Plan to try that tonight with a post-holiday beef rib roast. Can't wait to see how it works out...

These were tasty! I only used half of the dressing so I guess I'll be making these again tonight so I can use the rest of it!

Try adding 1 Tbs raw Brandy to the mayo mixture and lots of parsley. A spanish chef gave me that tip at one of our favorite Tapas restaurant. I have never had any left over.

I just finished making this recipe and it is one of the best potato dishes that I have had in a long time! So yummy!!!!

This recipe is built upon the premise that there is no such thing as too much garlic, which is good, because there isn't. These potatoes disappeared almost instantaneously, they're that good.

Oh how I crave this recipe!! It is SO good! I use Vegenaise instead of mayo and it is fantastic.

These are really incredible -- and undoubtedly one of my favorite Food52 recipes thus far. I personally make a 1/2 batch of the sauce mixture, as I prefer the potatoes to have a lighter glaze of sauce vs. an even layer of sauce throughout. Also, the garlic can be a bit overpowering so I've limited each batch to 3 cloves and upped the lemon juice to 2 tbl. Highly recommended!

I'm always leery about those recipes that claim to have everyone "licking the bowl" to get the last drop, but this one absolutely lives up to that. I quadrupled it for a recent multi-salad dinner party and it was the hit of the night. It seems like a lot of mayo and a lot of garlic but it all comes out beautifully. This is a huge keeper. Thank you!!

This was amazing!

This goes well with anything! Awesome simple recipe, I Love it.

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

Unbelievably simple and delicious!!

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.

I might have eaten the whole bowl for a bedtime snack. I used tiny purple potatoes. Delicious.

So tasty! I followed the directions but added some capers. Pure deliciousness!

Delicious. I cut down on the garlic a little and added some more lemon juice. Fantastic combo.

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!

Made this recipe tonight exactly as written. Simply awesome.

I used the dressing on blanched green beans -- also excellent!

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.

Can you eat this cold? Or does it have to be warm?

Can you eat this cold? Or does it have to be warm?

This was very good even though I subbed Greek yogurt for the mayo.

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.

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!

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!

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!

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!

SO GOOD!!!

I loved every bite of this! Thank for a lovely recipe.

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!

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.

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.

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.

I just made this. I roasted the potatoes with some extra spices- dried basil, dried thyme, paprika. This is excellent!

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.

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.

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!

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.

Making these tonight with some roasted green beans tossed in (just cause I have them), to go with a top sirloin bison roast.

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!

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.

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

Loooooooveeeeee this dish. Social chef rocks! ;)

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!

I don't even remember how many times I have made these potatoes. We love them at my house - they are a staple!

These were raelly really good!!! I cut back on the garlic by half but these were still amazing!!! We will make again and again.

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!

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??!!

Made these tonight for some guests and they couldn't be simpler or more delicious. Really good recipe!

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.

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.

So nice I've made it twice

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!

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!

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.

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. ;-)

Thanks everyone! I'm very excited about this!

Congratulations--I'm not a fan of potato salad--but this one is amazing (love the roasted potatoes!).

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.

these were spectacular!

i made these earlier, they came out awesome!!

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.

I am so looking forward to making this!! ;o)

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.

gorgeous and easy

This sounds incredibly wonderful.I can't wait to try it!

I will be serving this at my legal separation celebration

i wish i had some spanish roasted potato salad RIGHT NOW!

This is delicious ! I made them as last night, and I'm still licking my plate!

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.

Congrats on making the finals! Makes it worth a trip to New Jersey, no?

What a great twist on traditional potato salad!

Unreal!! big hit at my bbq!! even the kids loved it!!

OMG I made these and they are soooo freaken goooooood!!!!!!!!!!

I'm going to make this right now! This looks amazing!

this was my last meal!

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..

i would eat that even with 4 lbs of garlic! looks delicious!!!!

4 Cloves of Garlic. Sorry about that. First time posting and had trouble using the program.


Thanks!

Is it really 4 cups Cloves of Garlic finely chopped or is is 4 cloves of garlic?

This looks very, very tasty. I think I'll try it!! ;o)