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.
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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
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g
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