Roasted Garlic Potato Salad | Keep It Simple

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt is lower in fat and calories

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available

Preheat the oven (temperature not specified).

Top and tail the red onion, then peel it.

Dice the onion into larger pieces.

Bash the garlic with the side of a knife to help it cook quicker.

Add the diced onion and garlic to a roasting pan or cast iron skillet.

Slice the yukon gold potatoes in half and add them to the roasting pan.

Drizzle olive oil over the potatoes just enough to coat them, then season with salt and freshly milled black pepper.

Roast the potatoes, onions, and garlic in the oven until golden brown (exact time not specified).

In a bowl, combine silky creamy mayonnaise and parmesan cheese to add umami flavor.

Add crispy cooked smoked bacon cut into cubes to the mayonnaise mixture.

Add lemon zest for a sweet lemon perfume.

Add honey to balance the sweetness and sourness.

Add apple cider vinegar to the mixture for sourness.

Season with a bit of pepper and adjust salt to taste.

Add fresh basil for floral notes, or use fresh thyme and rosemary if desired.

Once the potatoes are cool, add them to the dressing and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens