Warm Roasted Potato Salad with garlic aioli is a perfect side dish to most any meal. If you love garlic and potatoes, you will love this!
1 lb small potatoes or larger potatoes cubed
3 T olive oil
1 1/4 t salt (less if you are a queen)
1/2 t freshly ground pepper
4 cloves of garlic, minced
4 T mayonnaise
1 T fresh lemon juice
1 t Dijon mustard
1 T chopped Italian parsley (optional)
Preheat oven to 400. Toss potatoes with 2 T of the olive oil, 3/4 t coarse salt and 1/2 t freshly ground pepper. Roast for 40 minutes, turning about the halfway mark. (Important tip: To make the potatoes crisp and golden do not crowd the potatoes on the baking sheet. Air needs to circulate around the potatoes to make them beautiful and crisp. And golden and delicious!)
While potatoes are in oven make the dressing. Combine the remaining 1 T of oil, 1/2 t of salt or less, with garlic, mayo, lemon juice and Dijon. Whisk well and set aside until potatoes are ready.
Remove potatoes from oven and toss with the aioli. Stir in parsley.
Serve immediately. This is a dish that should be eaten right away.
Thanks Food 52!
Keywords: roasted potato salad, roast potato salad warm potato salad recipe