I love potato salad, but Grant never has. I’m always on the lookout for new recipes that I can try on him to win him over to the world of potato salads outside of those store-bought versions laden with mayonnaise and who knows what else. I made this for a cookout a few weeks ago, and it was a hit all around. When we’re hosting, I like to have most of the meal prepared before the guests arrive, so that I can enjoy spending time with them instead of manning the kitchen. This is a great side dish because it’s easy and delicious even if made several hours ahead of time. Make it or take it along to a Fourth cookout this week!
Roasted potato salad
Barely adapted from Food52
1 pound small potatoes
3 tablespoons olive oil
4 cloves chopped garlic (or more)
4 tbsp mayonnaise
1 tbsp lemon juice
2 tsp Dijon mustard
Handful of chives, diced finely
Salt and freshly ground pepper, to taste
Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, salt and pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking until they turn golden brown. Take out of the oven and allow to cool. In a bowl combine the remaining olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes. Top with chopped chives and salt and pepper to taste.