Roasted Garlic Potato Salad » Foodom

Roasted Garlic Potato Salad

$54.17 Cooking Fee
Serving Size: 1 cup
Recipe by:
Reneta Jenik
This potato salad is made with oven-roasted potatoes and garlic, instead of traditional boiled potatoes for lots of extra flavor! Delicious served at room temperature or chilled.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat oven to 450 degrees. In a large casserole dish(s), toss the potatoes with olive oil, 2/3 of the chopped garlic, and the salt and pepper. Spread the potatoes in a single layer with skin sides down. Cook potatoes for a total of about 35 minutes, or until potatoes begin to brown. Halfway through the cooking time move the potatoes around with a spatula to ensure even cooking.

Meanwhile, make the hard boiled eggs:

  • Bring a medium pot of water to a boil (large enough to accommodate all the eggs in a single layer).
  • As soon as the water boils, gently add the eggs. Bring back to a boil and then turn down to a simmer. Set a timer for 9 minutes.
  • Meanwhile set up a bowl of ice water, large enough to accommodate all the eggs.
  • When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit in the water until cool, about 15 minutes. Peel eggs.
  • Meanwhile, chop the celery, parsley, and hard boiled eggs once cool enough.
  • Remove the potatoes from the oven and let cool for 15 minutes. Place cooled potatoes in a large mixing bowl. Toss with the celery and eggs.
  • In a small bowl mix together the mayonnaise, remaining garlic, parsley, and lemon juice until smooth.
  • Combine mayonnaise mixture with potatoes. Check seasonings. Serve at room temperature or chilled.

Cook Times

Active Prep15
Hands-Off Cook35
Total Time50 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 3 pound red potato (new potatoes), quartered
  • 4 tablespoon extra virgin olive oil
  • 16 clove garlic chopped and divided
  • 4 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 4 hard-boiled egg finely chopped
  • 1 cup celery small dice
  • 1 cup mayonnaise
  • 6 tablespoon Italian parsley minced
  • 4 tablespoon lemon juice freshly squeezed

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives
Reheating/Serving Instructions

Store in refrigerator for up to 5 days.

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