Roasted Garlic Potato Salad | It’s no secret, potato salad is a must when serving grilled food. Traditional potato salad is always welcome but next time why not bring a new version to the picnic? We all love our garlic mashed potatoes so why not transfer the love to your potato salad! This crowd pleasing spud-tastic side dish is perfect for eating outdoors. There’s no mayonnaise which makes this Roasted Garlic Potato Salad food safe.
Have you ever roasted garlic? Click here to find out how easy it is to create something so tasty—->>>>HOMEMADE ROASTED GARLIC. Roasting garlic removes the sharp taste and creates a mild nutty flavor. So that even the pickiest eaters will like it.
Are you planning a backyard barbecue or western theme party? I’ve got some ideas to help make your celebration easy and fun!
DIY Soda Can Drinking Cups: This is a fun way to upcycle your used soda cans. Perfect for game day or a fun party. Plus, the metal can keeps your drink nice and cold! Click here to so how to make these fun cups—->>>>SODA CAN DRINKING CUPS
ROOT BEER FLOAT CUPCAKES: Taking a delicious cupcake and making it special by adding a shot of root beer as a cupcake topper. Click here for the recipe—->>>ROOT BEER FLOAT CUPCAKES
MASON JAR LID CHERRY PIES: With these semi homemade pies it’s all about presentation and these pies definitely make a statement. FUN! Click here to find out how easy it is to make these fun pies—->>>>MASON JAR LID CHERRY PIES
For the Potato Salad
- 24 ounces tiny new potatoes, quartered
- 2 tablespoons olive oil
- 4 green onions, sliced
- 1/4 cup katamala olives, sliced
- 1/4 cup dried tomatoes, cut into thin strips
For the Dressing
- 1 whole bulb roasted garlic (link below)
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
For the Potato Salad:
Preheat oven to 450°. Place prepared potatoes on a baking pan, drizzle with olive oil; gently toss to coat. Roast uncovered 20 minutes, add green onion, stir and continue baking an additional 20 minutes or until tender and light brown. Remove from the baking sheet and place in a large bowl. Add olives and dried tomatoes, stir. Drizzle with dressing; toss to coat. Serve at room temperature.
For the Dressing:
Add one bulb of roasted garlic into a small bowl; mash. Stir in vinegar, salt and pepper. Whisk in olive oil.
How to Roast Garlic:
Click here for the link---->>>>HOMEMADE ROASTED GARLIC
MORE POTATO SALAD RECIPES
Sign up for my newsletter and receive my recipes in your inbox. Easy to see anytime and saved for safe keeping. Click Here and sign up today! —->>>>CURTAIN CALL NEWSLETTER