Roasted Garlic Potato Salad

Roasted Garlic Potato Salad

Photo by

  • Prep Time


  • Total Time


  • Servings



  • lbs white potatoes, scrubbed

  • 1

    cucumber, peeled, split, seeded and diced

  • 1

    red bell pepper, seeded and chopped

  • 1

    small red onion, chopped

  • 2-3

    oz feta cheese

  • 2

    T roasted garlic mustard

  • 2

    T red wine vinegar

  • 4

    T roasted garlic oil

  • 3

    T chopped fresh basil and leaves to garnish

  • 2

    T chopped flat leaf parsley

  • salt and pepper to taste


Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 min. Times will vary with size of potatoes. Drain and let cool. When cool, cut into fourths, then eighths. Combine cucumber, pepper, onion and feta cheese with potatoes in a large bowl. Whisk roasted garlic mustard and vinegar together in a small bowl. In a slow stream, whisk roasted garlic oil into mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.


Facebook Conversations