This warm potato salad with a garlicky mayo is a delicious change from regular roast potatoes
Roast Potato Salad with Garlic Mayo
Ingredients
Dressing
Instructions
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Preheat the oven to 200˚C/400°F.
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Place unpeeled garlic for the dressing on baking paper, drizzle with oil and bake for 10 minutes or until cloves are soft. Set aside to cool.
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Cut the potatoes into large chunks and slice each onion into 6 wedges through the root end. Toss the potatoes, and onions with the olive oil and place in a single layer on two large baking trays. Season generously. Roast for about 40 minutes until the potatoes are golden and tender, turning everything a couple of times and removing the onions when they are cooked. The potatoes will take longer to cook.
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For the dressing, squeeze the flesh from the roasted garlic into a bowl. Finely chop 4 tablespoons of the walnuts and combine with the remaining ingredients, adding lemon juice to taste. Season.
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To serve, toss the warm potatoes and onions with enough dressing to coat and transfer to a serving bowl. Scatter with the remaining walnuts, grated parmesan, and season. Serve the remaining dressing separately.Â
Note
Dressing can be made the day before.
User Reviews
This is SO good! The dressing is delicious, tastes great if you add bacon as well!
Would this work with std roasting potatoes too?
The beauty of using a waxy potato in this salad is that it carries the dressing well without falling apart. Although the recipe would still work with a fluffier roasting potato, the end result won’t look the same.
These turned out really good! Great for of somone can’t have dairy.
Amazing tasty potato dish!
Anyone know if this is nice cold too?
We have not tested it cold but would be interested if anyone else has?
Really tasty and nice to have a bit of a different potato dish!
yum
Delicious!! Really easy to make and very tasty 🙂
This is amazing…! Very yum!
Absolutely delicious!
I’ve added two sweet potatoes beautiful colours.
Very nice. Enjoyed having a warm potato salad rather than a cold one.