Garlic Lover’s Potato Salad
Garlic Potato Salad starts with tiny baby potatoes that are roasted until crisp on the outside and fluffy inside. After roasting, the hot potatoes are coated with an abundance of garlicky oil and vinegar before being tossed with plenty of chives and parsley. When I say that this potato salad is a garlic lover’s dream come true, I’m not exaggerating. I have made this twice already this week and I plan to make it again next week too.
The first time I made this Garlic Potato Salad, I could not stop eating it straight out of the mixing bowl. The potatoes are completely irresistible covered in garlic and so much pepper. They’re fantastic piping hot from the oven (just try not to burn your mouth!) and they’re every bit as tasty at room temperature. That makes this a heck of a “keeper” recipe for barbecues, picnics, and potlucks all summer long.
I loved these potatoes so much that I came up with a quick and easy way to transform this amazing side dish into a quick and easy dinner for the family. Sauté some kielbasa just long enough to crisp the edges and lightly brown the sausage while the potatoes are roasting. After the potatoes have been tossed with the garlicky dressing, add the hot sausage and serve hot or at room temperature.
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Garlic Lover’s Potato Salad
Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable potato salad that can be served warm or at room temperature.
Servings: 6 servings
Ingredients
ROASTED POTATO
INGREDIENTS:
2 pounds tiny baby potatoes sliced in half
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
SALAD INGREDIENTS:
6 cloves of garlic minced
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped chives
1/4 cup finely chopped Italian parsley
Instructions
Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes. Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp.
Transfer the potatoes to a medium size bowl. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
QUICK AND EASY DINNER OPTION: Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium high heat. Add the sausage and sauté for 5-6 minutes until lightly browned and slightly crisp. Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature. Enjoy!
Notes
I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work. Simply cut the potatoes into 1-inch pieces.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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