This Garlic Parmesan Roasted Potato Salad takes everything you love about roasted potatoes, those irresistible crispy edges and deeply savory flavor, and turns them into something you can actually bring to a cookout.
Roasting the potatoes instead of boiling them is the move that changes everything: you get concentrated, nutty garlic parmesan flavor baked right in, rather than a plain potato just wearing a dressing. Folded into a bright, tangy mayo-mustard dressing and loaded with fresh herbs, crunchy pistachios, and crisp cucumber, every bite delivers a combination of textures and flavors that keeps you coming back.
Helpful Tips
- Spread the potatoes cut-side down: Placing the flat, cut side of each quartered potato directly against the parchment locks in that caramelized, golden crust on the surface that has the most contact with heat. Resist the urge to flip or move them around mid-roast.
- Use freshly grated Parmesan: Pre-shredded Parmesan from a bag contains anti-caking agents that prevent it from melting and crisping properly onto the potatoes. A block of Parmigiano-Reggiano finely grated at home makes a noticeable difference in both flavor and texture.
- Let the potatoes cool before dressing: Even just 10 to 15 minutes of cooling time helps the potatoes hold their shape when you fold in the dressing, and it keeps the mayo from going oily in the heat.
You Might Also Like
Garlic Parmesan Roasted Potato Salad
Ingredients
- 1 1/2 pounds baby red or yellow potatoes rinsed and quartered
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- 1/2 cup parmesan cheese grated
- 2 green onions chopped
- 1 small English cucumber chopped
- 1/3 cup salted shelled pistachios chopped
- 2 tablespoons fresh dill chopped
For the dressing:
- 1/2 cup mayonnaise
- 2 tablespoons stone-ground mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400° F(200° C). Prepare a baking sheet with parchment paper.
- Slice the red potatoes into quarters.
- Add the potatoes to a bowl and add olive oil, garlic, 1/2 of the parmesan cheese, salt, and pepper. Mix everything together.
- Spread the potatoes out in a single layer, cut side down, on the baking sheet. Sprinkle on the remaining parmesan cheese. Bake for 25 to 30 minutes or until golden brown and tender. Cool slightly, then transfer the potatoes back to the original bowl. Set aside.
- In a large bowl, mix the mayonnaise, mustard, and lemon juice until smooth.
- Add in the cooled potatoes, green onions, cucumber, pistachios, and fresh dill. Fold to combine. Taste and season with salt and pepper.
- Serve warm or cold.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.