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Roasted Garlic Potato Salad

A lighter side dish, using oil instead of mayo, for a summer delight with roasted garlic and fresh lemon.

Prep Time

10 minutes

Cook Time

25 minutes




3 lbs whole potatoes
? cup olive oil
1 Tbsp Tulkoff Chopped Roasted Garlic
1 tsp finely grated lemon zest
3 Tbsp packed parsley leaves
2 Tbsp lemon juice
salt to taste
1 red onion, chopped
? cup fresh or blanched green peas


Boil the potatoes in a large pot of salted water over high heat for 25 minutes or until fork tender. Meanwhile, combine the oil, garlic, lemon zest, and parsley. Once the potatoes are cooked, quarter them and prick several times with a fork. In a large mixing bowl, toss the potatoes in the garlic oil mixture. Add the lemon juice and salt to taste, mixing gently. Add onion and peas. Serve chilled or at room temperature.

Serves: 4-6