Garlic Herb Roasted Creamy Baby Potato Salad

Garlic Herb Roasted Creamy Baby Potato Salad, now say that 20 times hahahaha 😀 Gawd sometimes I can’t stop myself, anyhooo who doesn’t absolutely love roasted potatoes? This delicious and simple recipe uses tender, sweet young potatoesm you know, those wonderful baby potatoes with their thin, delicate skins that are perfect for roasting whole. What makes this recipe particularly special is that it’s a variation on the typical potato salad, but instead of boiled potatoes, we’re working with beautifully roasted ones. Super easy to make and a fantastic alternative to just plain roasted potatoes!

Baby potatoes are especially good for roasting because of their thin skin, which means you can cook them with the skin on, so no peeling required. The result is a crispy, golden exterior that gives way to a fluffy, tender interior. Once roasted, they’re tossed in a creamy, garlicky dressing with fresh cilantro and a hint of sweet paprika that transforms them into something truly yummy.

This is the kind of side dish that works beautifully at barbecues, potlucks, or alongside your favorite grilled meats. It’s also fantastic served cold from the fridge on a hot summer day. Let’s get to the recipe!:)

Garlic Herb Roasted Creamy Baby Potato Salad

Servings: 4
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
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Gotta love these creamy potato salads, it's an amazing side but it's also good to mix other proteins and can turn into a delicious main! 😀

Ingredients

Young Potatoes – 1kg
Mayonnaise – 2 tablespoons
Cilantro – A pinch
Garlic – 1 tablespoon (powder)
Sweet Paprika – 1 teaspoon
Olive Oil – A drizzle
Pepper – A pinch
Salt – A pinch

Directions

Wash the potatoes thoroughly, preferably with a scouring pad to remove all the dirt.

Then place them on a baking sheet lined with parchment paper, season with a drizzle of olive oil, salt, and pepper.
Bake at 180ºC (350°F) for 40 minutes until the potatoes are tender.

Remove them from the oven and let them cool slightly, then season with mayonnaise, chopped cilantro, garlic powder, and paprika. Mix, cover, and refrigerate for at least 2 hours before serving. Bon appétit!

Notes & Tips: This potato salad keeps well in the refrigerator for up to 3 days in an airtight container.

Feel free to add some diced red onion, chopped scallions, or even some crispy bacon bits for extra flavor and texture.

While cilantro gives this an authentic Portuguese touch, you can substitute with fresh parsley, chives, or dill if you prefer.

This salad is delicious both warm and cold, but chilling it for at least 2 hours really allows the garlic and herb flavors to permeate the potatoes.

For a lighter version, you can mix the mayonnaise with some Greek yogurt or sour cream.

Sweet paprika (pimentão doce) is different from regular paprika, it’s milder and slightly sweet. If you can’t find it, regular paprika works fine, or try smoked paprika for a different flavor profile.

Make sure your potato halves are cut side down on the baking sheet for maximum crispiness and golden color.

This recipe doubles or triples easily, making it perfect for parties and gatherings.

This recipe for Garlic Herb Roasted Creamy Baby Potato Salad was originally created on BakeAfter.com. Esta receita de Salada de Batatas Novas foi publicada em português no Iguaria.com.