Include in Print View:
100%

Roast Potato Salad with Garlic Mayo

This warm potato salad with a garlicky mayo is a delicious change from regular roast potatoes

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Ratings: 5 from 11 votes
Cooking Method:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 16
Best Season: Suitable throughout the year
Dietary: Gluten Free
Ingredients
  • 2 kg waxy potatoes, scrubbed
  • 4 red onions, peeled
  • 6 tbsp olive oil
  • Sea salt and freshly ground black pepper
    • Dressing
  • 9 clove garlic, skin on
  • 30 g walnuts, roasted
  • 250 ml good quality mayonnaise
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 25 g freshly grated Parmesan, plus extra for garnish
  • 0.25 cup finely chopped flat-leaf parsley
  • 6 tsp lemon juice
Instructions
  1. 1

    Preheat the oven to 200˚C/400°F.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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. 

Note

Dressing can be made the day before.

View online: https://elgustoglobal.com/recipe/roast-potato-salad-with-garlic-mayo/