• Email
  • Pin It

Roasted Garlic Potato Salad


Contributed by:

Roasted Garlic Potato Salad


0 comments | Leave Comment

2 Ratings2 Ratings2 Ratings2 Ratings5 Star (2 Ratings)
Loading ... Loading ...


Roasted Garlic Potato Salad

Combine the delicious flavors of roasted garlic and potatoes and you have an awesome potato salad.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min




  • 2 large heads garlic
  • 3 pounds Medium red potatoes, scrubbed and cut into 1-inch pieces
  • 1 teaspoon Salt, divided
  • 1 tablespoon White wine vinegar
  • 1/3 cup Reduced-fat mayonnaise
  • 1/3 cup nonfat plain yogurt
  • 2 tablespoons Dijon mustard
  • 4 hard-cooked eggs, peeled
  • 1 cup Chopped celery
  • Paprika for garnish
  • 3/4 cup chopped California Ripe Olives
  • 1 4 oz. jar sliced pimientos, rinsed
  • 2 Tbsp. chopped fresh parsley, plus sprigs for garnish
  • 2 Tbsp. chopped fresh chives or scallion greens, plus more for garnish



1 Preheat the oven to 400°F. Rub off excess papery skin from the garlic heads without separating cloves. Slice the tips off each head, exposing the cloves.
2 Place garlic heads on a square of aluminum foil, sprinkle with 1 Tbsp. water and pinch edges of foil together to make a package.
3 Roast until garlic flesh is very soft, 45 minutes to 1 hour. Unwrap garlic and let cool slightly. Meanwhile, place the potatoes in a large saucepan and cover with cold water.
4 Season with 1/4 tsp. salt. Bring to a boil. Cook, covered, over medium heat until potatoes are tender, 7 to 9 minutes.
5 Drain well; transfer to a large bowl. Toss gently with the vinegar and let cool. When garlic is cool enough to handle, squeeze the pulp into a food processor or blender
6 Add mayonnaise, yogurt, mustard, 1/4 tsp. salt and pepper; blend until smooth. Add the dressing to the potatoes and toss to coat.
7 Finely chop 3 of the hard-cooked eggs and add to the potatoes along with the celery, olives, pimientos, parsley and chopped chives (or scallion greens).
8 Stir gently to mix. Season with the remaining 1/2 tsp. salt and pepper. Transfer to a serving dish and sprinkle with the paprika.

Source: California Olive


About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in


, , , , ,