by MySocialChef
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by Sarah Shatz
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by Sarah Shatz
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by Splash of Something
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by MySocialChef
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1 pound
pound small Potatoes (white or red)
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3 tablespoons
Olive Oil
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1 1/4 teaspoon
Salt
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1/2 teaspoon
Ground Black Pepper
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4
Cloves of Garlic finely chopped
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4 tablespoons
Mayonnaise
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1 tablespoon
Lemon Juice
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1 teaspoon
Dijon Mustard
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Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
Ask the hotline about this step!I loved every bite of this! Thank for a lovely recipe.
Oh my goodness! This was truly superb. It was so good, my wife, who normally doesn’t, went for seconds and so will you. Compliments, MySocialChef!
Made this over the 4th of July weekend! Wow what a fabulous burst of flavor with every bite. My husband couldn't stop eating it! Another hit from food52 that has made it in to my 'keeper' recipe binder.
We had these last night and they were fabulous! Other than adding smoked paprika as suggested by others, I did not change a thing because this dish is perfect.
I made these today and the instant I dumped the cooled potatoes into the sauce I realized there was too much sauce. I'll make them again but will add the sauce to the potatoes and likely not use all of it. Either that or increase the quantity of potatoes.
I just made this. I roasted the potatoes with some extra spices- dried basil, dried thyme, paprika. This is excellent!
UH-MAZING.
So addicting to eat. I tried this with Vegenaise, which works extremely well for this because it's a bit more neutral than standard mayo and I find that it's a bit creamier too.
I just can't get over how easy and how ridiculously good these taters are.
These were fantastic MySocialChef! I made them as a side for dinner on Friday night and had to fight my husband for the leftovers at lunch today. This is definitely going into my rotation.
A friend makes a potato salad very similar to this and in addition to green beans she adds toasted pecans. The nuts take this out of the park!
Making tonight with chicken filet stuffed with basil, tomato and goat cheese for our special dad! Cooking on the grill - thank you for posting and sharing! LOVE your recipes.
Making these tonight with some roasted green beans tossed in (just cause I have them), to go with a top sirloin bison roast.
This is soo good! My friend and I sliced the potatoes and put them on the grill instead of quartering and roasting. It was great!
Made this yesterday for Memorial Day. Definitely a keeper. Two small changes - I added smoked Spanish paprika to the olive oil (for the potato roasting) and to the aioli. Also, I toss the aioli on while the potatoes were warm so it would be absorbed a bit.
Made these last weekend and they are dangerously good - the aioli is TDF! I roasted them for an additional 15 minutes to get a nice crispy golden finish. Making them again for gathering of friends this Sunday along with other Spanish tapas, grilled hangar steak with smoked paprika. I bet the potatoes will steal the show. Can't wait - Thanks much @MySocialChef
What I love about a really great dish is few ingredients, simplicity in preparation and outstanding results. This recipe fills the bill. It is excellent and packed with flavor!
I don't even remember how many times I have made these potatoes. We love them at my house - they are a staple!
These were raelly really good!!! I cut back on the garlic by half but these were still amazing!!! We will make again and again.
This really is the best potato salad I have ever had. I took it to work (where we tend to share recipes A LOT) and everyone that tried it had to know where the recipe came from. My only adjustment was to use 1 1/2 lbs potatoes and I still didn't need to use all of the sauce. It's got a lot of kick, and I think too much mayo overwhelms it. Also, my boss mentioned that she substituted greek yogurt in place of the mayo and she loved it. Thanks for the recipe that I will use over and over!
I made this for a dinner party Saturday evening ... fortunately, I quadrupled the recipe (there was seven of us) because people were having thirds!! This is a keeper-repeater. Love it ... maybe too much??!!
I served it at a party recently, as well. No leftovers!
Thanks. Love seeing notes like this!
Made these tonight for some guests and they couldn't be simpler or more delicious. Really good recipe!
I made these for a party and they were a huge hit! I have a little of the "aioli" left and am considering using it to marinade chicken. Can only imagine how tasty that combo will be.
These were delicious and so easy. I am doubling the recipe for July 4th. This time I am using a medley of purple, red, and white potatoes.
OK--I am a bit slow. But I made this today even with the oven out of commission. I wrapped a sheet pan with HD foil and proceeded apace on the outdoor gas grill. The potatoes roasted superbly. Reasoning with myself that the crispy bits of potato along with the creamy inside both need to be preserved, I held off dressing the potatoes until just before serving. And, oh, yes, French breakfast radishes are way too good in this dressing, as well as young scallions.
Wouldn't some grilled flank/skirt steak be great with this salad and extra dressing? A tad of hoseradish?
Many, many thanks, MSF, you rocked this! It's even camp-able!
I just made this with some leftover potatoes and now I need to go out and buy some more because I just licked the bowl clean. Added the smoky paprika as suggested and it really worked a treat!
Made it for dinner and it was quickly devoured. Added paprika as suggested above, my son was eating the potatoes before I tossed them with the dressing and declared them AWESOME. Maybe next time I'll serve the dressing on the side as a dip.
TRIPLE the recipe – these are that good. You will want to do shameful things with this potato salad, besides eat it all in one sitting. Sconeman LOVED it – I think I’m getting lucky tonight. ;-)
Glad I could help :)
Thanks everyone! I'm very excited about this!
Congratulations--I'm not a fan of potato salad--but this one is amazing (love the roasted potatoes!).
This is by far the "best" potato salad I have ever made. My kids loved it and my daughter took what little leftovers were in the fridge for lunch today. Tastes like summer on a plate.
Just made this for dinner and my 12-yr old LOVED it. Fresh garden radishes were also unreal with the aioli/mayo mix. This will become a standard in our house. Thanks SO much.
I am so looking forward to making this!! ;o)
I enjoyed this dish years and years ago at a spanish restaurant in Germany where I was stationed. They called them "Diablo" potatoes, and had the sauce on the side for dipping. Suggest you add a tad bit of paprika (smoked or plain) to the seasonings before roasting...this just deepens the flavor.
I will be serving this at my legal separation celebration
This is delicious ! I made them as last night, and I'm still licking my plate!
This looks delicious and such a unique spin of patato salad. I've never been a fan of patato salads, however, I love all the ingredients used in this recipe and the fact that this has fried patatoes instead of regular boiled patatoes.
Congrats on making the finals! Makes it worth a trip to New Jersey, no?
OMG I made these and they are soooo freaken goooooood!!!!!!!!!!
this was my last meal!
Bless you, Rue
I cannot believe that after searching the internet for hours, trying to discover the best option for potato salad - I come across this option. It sounds so delicious and to think I could make my own mayonnaise that would clear a room as well as my digestive track. I'd ask SocialChef out on a date, but I don't even know their name..
i would eat that even with 4 lbs of garlic! looks delicious!!!!
4 Cloves of Garlic. Sorry about that. First time posting and had trouble using the program.
Thanks!
Just fixed that -- we assumed that was a typo.
Is it really 4 cups Cloves of Garlic finely chopped or is is 4 cloves of garlic?
This looks very, very tasty. I think I'll try it!! ;o)
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Mayonnaise, red potatoes, lemon, Dijon mustard, and garlic.
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First you slice the potatoes in half.
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Dress them with oil, salt and a lot of pepper.
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Mix 'em up! Merrill's starting the dressing -- we'll get to that in one sec.
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Spread them in a casserole dish or on a baking sheet. Then roast them!
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The foundation of the dressing is mayonnaise, Dijon mustard, lemon juice and olive oil.
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But it's the garlic that brings it to life.
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Merrill flips the taters!
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In the left corner, we have lean and mean caramelized potatoes. In the right, we have a ferociously garlicky dressing.
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They enter the ring, and hug.
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And everyone is happy.
I'm serving these tonight for a dinner party. This is the second time I make them and they are a huge hit around here. They are my go to potato. Thanks for a wonderful recipe!