Roasted Potato Salad - Cooked by Julie - Episode 145

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is generally less expensive and adds a tangy flavor.

Slice the tiny red potatoes into quarters and then slice them again until they are the desired size, ensuring they are all about the same size for even cooking.

Use two roasting pans if necessary to fit all the potatoes.

Drizzle olive oil, salt, and black pepper over the potatoes and toss to coat them evenly.

Set the potatoes aside and prepare the garlic by slicing a small head of garlic in half.

Place the halved garlic in a ramekin, drizzle with olive oil, sprinkle with salt and pepper, and cover with aluminum foil.

Roast the potatoes and garlic in the oven at 400°F for about 25 to 30 minutes.

Once roasted, let the garlic cool before squeezing out the cloves into a bowl.

Roughly chop the roasted garlic and mix it with mayonnaise, whisking for about 30 seconds to release the garlic juices into the mayo.

Add Dijon mustard, vinegar, salt, pepper, and a pinch of chili powder to the garlic mayo and whisk everything together.

Mix in chopped chives and then add the roasted potatoes, tossing to combine.

Add cooked bacon to the mixture and give everything a final mix before serving.

Cooking Techniques

Equipment Needed

Spice Level: