Go Back
Garlicky roasted potato salad served on a summer table with herbs, lemon wedges and flaky salt as garnish

Garlicky Roasted Potato Salad

Crispy oven-roasted Yukon Gold potatoes tossed warm with a bold roasted garlic and fresh herb dressing — no mayo, maximum flavor, and perfect for any cookout, potluck, or weeknight table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes halved
  • 4 tbsp olive oil for roasting
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 6 –8 garlic cloves smashed
  • 3 tbsp olive oil dressing
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 –3 garlic cloves minced
  • ¼ tsp red pepper flakes
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh chives sliced
  • 1 tbsp fresh dill optional
  • Zest of 1 lemon
  • Flaky sea salt to finish

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Toss potatoes with 3 tbsp olive oil, salt, pepper, and smoked paprika. Spread cut-side down in a single layer. Add smashed garlic cloves throughout.
  3. Roast 30–35 min, flipping once at 20 min, until golden and crispy. Garlic should be soft and caramelized.
  4. Whisk dressing: olive oil, lemon juice, Dijon, minced garlic, red pepper flakes, salt, and pepper. Squeeze roasted garlic from skins and mash into dressing.
  5. Transfer warm potatoes to a large bowl. Pour dressing over immediately and fold gently to coat.
  6. Fold in parsley, chives, dill, and lemon zest. Finish with flaky salt. Serve warm or at room temperature.

Notes

  • Do not crowd the baking sheet — use two pans if needed for maximum crispiness.
  • Dress potatoes while warm: they absorb flavor far better than cold potatoes.
  • Let steam escape before covering — covering too soon makes crispy edges go soft.
  • Add herbs right before serving if making ahead; they wilt overnight in dressing.
  • Make-ahead: dress and refrigerate up to 3 days; re-crisp in 375°F oven before serving.
  • For a creamy version: add 2 tbsp Greek yogurt or tahini to the dressing.
  • Additions: crumbled feta, hard-boiled eggs, crispy bacon, or cannellini beans.
Nutrition (per serving, approx.)
Calories: 240
Carbs: 30g
Protein: 3.5g
Fat: 12g
Sat. fat: 1.7g
Fiber: 3g
Sugar: 2g
Sodium: 310mg
* Estimated using Yukon Gold potatoes and olive oil dressing, no mayo. Values vary by potato size and dressing amount.