Roasted Garlic Potato Salad – a delicious recipe with butter potatoes, garlic, extra virgin olive oil, extra virgin olive oil, blanched almonds, mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.
2
In the meantime, wash the garlic scapes and cut into 3? pieces.
3
Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.
4
Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.
5
Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered.
512
kcal
Calories
35
g
Fat
36
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 medium butter potatoes, 1/3 pound garlic scapes, 2 teaspoons extra virgin olive oil, 1/3 cup extra virgin olive oil, and more.
Yes, Roasted Garlic Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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