Garlicky Roasted Potato Salad with Dijon Dressing
This warm potato salad transforms humble potatoes into golden, crispy-edged gems tossed in a creamy garlic-Dijon dressing. Small white or red potatoes are roasted until perfectly tender inside with caramelized exteriors, then coated in a tangy mixture of mayonnaise, fresh garlic, lemon juice, and Dijon mustard. The combination of roasted flavors and bright acidity creates a satisfying side dish that's perfect for barbecues, picnics, or weeknight dinners. Unlike traditional boiled potato salad, the roasting method adds depth and prevents the potatoes from becoming waterlogged.
Ingredients
- 1 pound small Potatoes, white or red
- 3 tablespoons Olive Oil
- 1 ¼ teaspoons Salt
- ½ teaspoon Ground Black Pepper
- 4 Cloves Garlic, finely chopped
- 4 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
Instructions
- 1
Preheat the oven to 400 degrees
- 2
Cut the potatoes in half or quarters into a bowl
- 3
Add olive oil, salt and pepper and mix
- 4
Put on a baking sheet in a single layer
- 5
Bake for 40 minutes flipping twice during baking until golden brown
- 6
Remove from oven and allow to cool
- 7
In a bowl combine remaining salt, olive oil, chopped garlic, mayonnaise, lemon juice and Dijon mustard
- 8
Mix and pour over the cooled potatoes
Tips
Flip potatoes twice during roasting to ensure even browning and prevent sticking to the pan.
Let potatoes cool slightly before adding dressing to prevent the mayonnaise from becoming too warm and separating.
Choose similar-sized potatoes for even cooking, or cut larger ones to match smaller pieces.
Good to Know
Refrigerate for up to 3 days. Bring to room temperature before serving for best flavor.
Can be made up to 1 day ahead. Store covered in refrigerator.
Serve at room temperature or slightly warm for optimal flavor and texture.
Common Mistakes
Don't skip cooling the potatoes before adding dressing to avoid warm, separated mayonnaise.
Avoid overcrowding the baking sheet to ensure proper browning and crisping.
Substitutions
FAQ
Can I use large potatoes instead of small ones?
Yes, just cut them into 1-2 inch pieces to ensure even cooking time and proper roasting.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after sitting overnight as the garlic mellows.
Can I make this ahead for a party?
Absolutely! Make it up to 24 hours ahead. Let it come to room temperature before serving for best taste.