Here’s a quick recipe for those of you about to hit the grocery store for the holiday weekend. Cheers!
There’s no getting around the OMG decadence of this intensely garlicky potato salad. It definitely falls into the “well, if you’re gonna do it, you may as well do it right” category of indulgence. But honestly, since I first made this earlier in the year, I’m not sure I’ll ever make potato salad any other way.
With whatever you’re eating and drinking on the 4th of July! Be safe, everybody.
Recipe: Garlic Roasted Potato Salad
1 1/2 pounds smallish Yukon gold potatoes, scrubbed and quartered
2 tablespoons olive oil
1 sprig fresh rosemary, minced (about 2 teaspoons)
6 large garlic cloves, minced
2 more garlic cloves, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup mayonnaise (I used Hellmann’s)
3 tablespoons flat leaf parsley, minced
1 medium lemon, halved
Preheat oven to 450F.
In a roasting pan large enough to hold the potatoes in a single layer, toss the potatoes with the olive oil, rosemary, the 6 minced garlic cloves, salt and pepper. Roast the potatoes for about 35 minutes, or until they begin to brown and are cooked through. Give the potatoes a stir about half way through the cooking time.
Remove potatoes from oven and let cool for about 15 minutes. Turn contents of roasting pan into a large bowl.
In a smaller bowl, combine mayonnaise, the 2 minced garlic cloves, parsley, and juice from the lemon halves. Stir until smooth. Add to potatoes, stir to combine. Serve immediately, or refrigerate until serving time. (But I like it best immediately!)