The Ultimate Roasted Potato Salad with Creamy Garlic Mayo & Crispy Bacon

Every summer, as the days get longer and the grill becomes a staple, there’s one dish that consistently steals the show at our gatherings: my RoastedPotato Salad. This isn’t just any potato salad; it’s a culinary experience that combines tender, perfectly roasted potatoes with the irresistible richness of homemade garlic mayo and the delightful crunch of crispy bacon. If you’re looking to elevate your picnic, barbecue, or family dinner, you absolutely cannot miss out on this recipe. It’s hands down one of my all-time favorite potato recipes, and once you try it, you’ll understand why.

The true secret weapon in this dish lies in the humble, yet transformative, roasted garlic. Please, do not skip this step! Roasting garlic mellows its pungent bite, turning it into a sweet, caramelized, and incredibly aromatic paste that forms the backbone of our legendary garlic mayo. And speaking of garlic mayo – oh, where do I even begin? It’s a condiment I’d happily pay extra for on any sandwich, burger, or even just for dipping fries. The thought of that rich, tangy, and deeply flavorful spread is enough to make my mouth water.

Making this glorious garlic mayo is surprisingly simple. It’s just tender roasted garlic whisked together with creamy mayo, a touch of salt, and a crack of fresh black pepper. I originally started slathering it on my burgers, then discovered its magic as a dipping sauce for french fries, and eventually, it all culminated in this spectacular potato salad. The star ingredient, without a doubt, is the roasted garlic – its sweet, earthy notes are unparalleled. Finish the salad with a generous sprinkle of fresh chives, and you’ll have a dish that’s guaranteed to be a major hit at your next get-together, leaving everyone asking for the recipe!

Why This Roasted Potato Salad Stands Out

Traditional potato salads often rely on boiled potatoes, which can sometimes result in a watery or bland texture. Our recipe takes a different approach by roasting the potatoes until they are beautifully tender on the inside and slightly crispy on the outside. This roasting process intensifies their flavor and creates a more satisfying texture that holds up wonderfully to the creamy dressing. Coupled with the sweet, mellow essence of roasted garlic and the salty crunch of bacon, this potato salad offers a complex profile that’s far from ordinary. It’s a delightful twist on a classic, making it a fresh and exciting addition to any meal.

The Magic of Roasted Garlic

If you’ve never roasted garlic before, you’re in for a treat. The high heat of the oven transforms raw garlic’s sharp, pungent flavor into something incredibly soft, sweet, and nutty. The cloves become spreadable, almost like butter, and lose all their harshness. This mellow sweetness is absolutely crucial for our garlic mayo. When blended into mayonnaise, it creates a dressing that is rich, deeply flavorful, and incredibly smooth, without any of the raw garlic bite that might overwhelm a traditional potato salad. Roasting garlic is a simple step that yields immense flavor rewards, making it well worth the extra few minutes of effort.

Crafting the Irresistible Garlic Mayo

The garlic mayo is truly the heart and soul of this roasted potato salad. Beyond just roasted garlic and mayonnaise, we incorporate a few key ingredients to achieve a perfect balance of flavors. Dijon mustard adds a subtle tang and depth, while a hint of vinegar brightens the dressing, cutting through the richness. A pinch of chili powder introduces a gentle warmth and complexity, making the mayo far from one-dimensional. This isn’t just a coating for the potatoes; it’s a flavorful embrace that binds all the ingredients together, creating a harmonious and utterly delicious experience in every bite. Once you’ve mastered this garlic mayo, you’ll find yourself making it for all sorts of applications – trust me, it’s that good!

Choosing and Preparing Your Potatoes for Roasting

The choice of potatoes makes a significant difference in a potato salad. For this recipe, red potatoes are highly recommended. Their waxy texture means they hold their shape beautifully after roasting, preventing them from becoming mushy, which is a common pitfall in potato salads. They also develop a lovely tender interior and a slightly crisp exterior when roasted. When preparing them, ensure they are rinsed thoroughly and dried completely before chopping. Chopping them into uniform quarters ensures even cooking, so each piece achieves that perfect fork-tender consistency without some pieces being undercooked or overcooked. Drizzling generously with olive oil and seasoning with salt and pepper before roasting further enhances their flavor and helps achieve that desirable golden-brown crust.

The Indispensable Crispy Bacon

What’s better than potato salad? Potato salad with bacon! The addition of crispy bacon bits introduces a wonderful savory element and a delightful textural contrast to the creamy potatoes and smooth mayo. The salty, smoky crunch of bacon elevates the entire dish, making it more hearty and incredibly satisfying. Frying bacon until it’s perfectly crisp and then crumbling it into bite-sized pieces is key. This step adds another layer of flavor and texture that makes this roasted potato salad truly unforgettable, turning a simple side dish into a main event contender.

Fresh Chives: The Perfect Finishing Touch

While the roasted garlic and bacon are undoubtedly superstars, the fresh chives provide that crucial element of brightness and freshness that balances the richness of the salad. Their delicate oniony flavor and vibrant green color add both visual appeal and a refreshing zest. Don’t be shy with the chives – they are an essential component that ties all the robust flavors together, giving the salad a clean, herbaceous finish. You can also experiment with other fresh herbs like parsley or dill if you wish, but chives offer a classic, mild touch that truly complements the other ingredients.

Tips for the Best Roasted Potato Salad

Don’t Overcrowd the Pan: When roasting potatoes, ensure they are in a single layer with enough space between them on the baking sheet. This allows for proper air circulation, ensuring they roast and crisp up instead of steaming.
Evenly Sized Potatoes: Uniformly chopped potatoes cook at the same rate, preventing some pieces from being undercooked or mushy.
Cooling is Key: While the instructions have you add potatoes warm, allowing them to cool slightly to room temperature before mixing with the mayo can sometimes prevent the mayo from becoming too thin. However, a slightly warm potato will absorb more flavor, so a gentle balance is ideal.
Adjust Seasoning: Always taste and adjust salt and pepper after mixing everything. The roasted garlic and bacon already add significant flavor, so season carefully.
Make Ahead: This potato salad is excellent made a few hours in advance, allowing the flavors to meld beautifully. Store it in the refrigerator.

Serving Suggestions & Perfect Pairings

This roasted potato salad is incredibly versatile and makes a fantastic side dish for almost any occasion. It’s the perfect companion to grilled meats like juicy steaks, tender chicken, or smoky ribs at your next summer barbecue. It also pairs wonderfully with grilled fish or even as a hearty side for a gourmet burger. For a complete meal, consider serving it alongside fresh corn on the cob, a crisp green salad, or some homemade coleslaw. Its robust flavors also make it a satisfying light lunch on its own, especially when topped with a little extra bacon and chives.

Frequently Asked Questions (FAQs)

Can I use fresh garlic instead of roasted garlic?

While you *can* use fresh minced garlic, it will drastically change the flavor profile. Fresh garlic has a much sharper, more pungent taste that won’t provide the sweet, mellow depth that roasted garlic does. For the best results and the intended flavor of this recipe, roasting the garlic is highly recommended.

What kind of potatoes work best?

Red potatoes are ideal due to their waxy texture, which helps them retain their shape and develop a creamy interior when roasted. Yukon Gold potatoes are another excellent choice for similar reasons. Starchy potatoes like Russets tend to fall apart easily and can become mushy in a salad.

Can I make this potato salad vegetarian?

Absolutely! Simply omit the bacon from the recipe. The roasted garlic mayo and fresh chives still provide plenty of flavor, making it a delicious vegetarian side dish.

How long does roasted potato salad last?

When stored properly in an airtight container in the refrigerator, this potato salad can last for 3-4 days. It’s often best served chilled, making it a great make-ahead option.

Can I add other ingredients?

Yes, feel free to customize! Some popular additions include finely diced celery for extra crunch, chopped red onion for a sharper bite, hard-boiled eggs for added protein, or other fresh herbs like dill or parsley for a different flavor profile.

5 from 3 votes

Roasted Potato Salad

By

Julie Maestre

This creamy potato salad is a must have at any party. The creamy garlic mayo and crispy bacon makes it the perfect hearty summer salad.

Prep:

10 minutes

Cook:

30 minutes

Total:

40 minutes

Servings:

6
servings

Save Recipe
Saved Recipe

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

▢

2
lb
red potatoes
▢

olive oil
▢

3/4
cup
Mayo
▢

4
roasted garlic cloves
▢

1
tbsp
dijon mustard
▢

1
tsp
vinegar
▢

pinch
of chili powder
▢

salt and pepper to taste
▢

2
tbsp
chives
▢

3
strips of bacon

Cook Mode

Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees F.
Chop rinsed and dried potatoes into quarters twice and place them on a baking sheet.
Drizzle the potatoes with olive oil and season with salt and pepper. Set aside.
Chop a head of garlic in half and place it in an oven-safe ramekin.
Drizzle the garlic with olive oil, season with salt and pepper, and cover with aluminum foil.
Place the garlic and potatoes in the oven and cook for 25-30 minutes or until the potatoes are fork tender.
While the potatoes and garlic roast, Fry some bacon in a skillet until crisp and then slice it into bite-sized pieces.
Squeeze the garlic out of its shell and chop finely.
In a large bowl, whisk the mayo and minced roasted garlic.
Stir in the dijon mustard, vinegar, chili powder, chives, salt, and pepper.
Add the roasted potatoes and crispy bacon. Coat the potatoes completely with the mayo mixture.
Garnish with extra chives and enjoy!

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Course:
Side

Cuisine:
American

Servings:

6
servings

Calories:
298

Keyword:
Easy Potato Salad, Roasted Garlic Potato Salad

Like this recipe? Leave a comment below!