Warm Potato and Roasted Garlic Dijon Salad

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 lb (900 g) small yellow or red potatoes, cut into 1-inch chunks
• 1 tbsp kosher salt (for boiling water)
• 1 whole head garlic + 1 tsp olive oil (for roasting)
• 3 tbsp extra-virgin olive oil (for dressing)
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp honey or maple syrup
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh chives or green onion greens
• 1/4 small red onion, very thinly sliced (about 1/4 cup)
• Up to 2 tbsp warm potato cooking water, as needed

Do This

• 1. Heat oven to 400°F (200°C). Slice top off garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast 30–35 minutes until soft and golden.
• 2. While garlic roasts, place potatoes in a pot, cover with cold water, add 1 tbsp kosher salt, and bring to a boil. Simmer 10–15 minutes until just fork-tender.
• 3. Drain potatoes and let them steam-dry in the colander for 5 minutes so excess moisture evaporates.
• 4. Squeeze roasted garlic cloves into a bowl and mash. Whisk in 3 tbsp olive oil, Dijon, vinegar, lemon juice, honey, salt, pepper, and thyme. Add 1–2 tbsp warm potato water if needed to loosen.
• 5. Add warm potatoes, sliced red onion, parsley, and chives to a large bowl. Pour dressing over while potatoes are still warm.
• 6. Toss gently to coat, taste, and adjust seasoning. Serve warm, garnished with extra herbs and any optional toppings you like.

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Why You’ll Love This Recipe

• All the comfort of classic potato salad, but served warm with a silky roasted garlic and Dijon dressing.
• No mayonnaise: this version relies on olive oil, herbs, and roasted garlic for rich, layered flavor.
• Simple ingredients, minimal hands-on time, and the garlic roasts while the potatoes cook.
• Versatile side dish that pairs beautifully with roasted meats, grilled fish, or a simple green salad.

Grocery List

• Produce: Small yellow or red potatoes, 1 head garlic, 1 small red onion, fresh flat-leaf parsley, fresh chives or green onion greens, fresh thyme, 1 lemon
• Dairy (optional): Feta cheese or goat cheese (for topping, if desired)
• Pantry: Extra-virgin olive oil, Dijon mustard, red wine vinegar, honey or maple syrup, kosher salt, fine sea salt, black pepper, aluminum foil

Full Ingredients

For the Warm Potato Salad

• 2 lb (900 g) small yellow or red potatoes, scrubbed and cut into 1-inch chunks
• 1 tbsp kosher salt (for boiling water)
• 1/4 small red onion, very thinly sliced (about 1/4 cup lightly packed)
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh chives or green onion greens

For the Roasted Garlic Dijon Dressing

• 1 whole head garlic
• 1 tsp olive oil (for roasting the garlic)
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice (about 1/2 small lemon)
• 1 tsp honey or maple syrup
• 3/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves, finely chopped (or 1/4 tsp dried thyme)
• Up to 2 tbsp warm potato cooking water, as needed to thin the dressing

Optional Add-Ins and Garnishes

• 2 slices thick-cut bacon, cooked until crisp and crumbled
• 1/4 cup (30 g) crumbled feta or goat cheese
• Extra chopped fresh herbs (parsley, chives, or thyme)
• Additional freshly ground black pepper for serving

Step-by-Step Instructions

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Place the whole head of garlic on a small piece of aluminum foil. Slice about 1/4 inch off the top of the head to expose the tips of the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil, then wrap the garlic tightly in the foil.

Set the wrapped garlic directly on the oven rack or on a small baking tray. Roast for 30–35 minutes, until the cloves are very soft, golden, and fragrant. When it is done, carefully unwrap and let it cool just enough to handle.

Step 2: Cook the Potatoes

While the garlic roasts, place the potato chunks into a large pot. Cover them with cold water by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer.

Cook the potatoes for 10–15 minutes, until they are just fork-tender but not falling apart. You should be able to pierce a piece with a fork with only slight resistance. Avoid overcooking so the potatoes hold their shape in the salad.

Step 3: Drain and Steam-Dry the Potatoes

When the potatoes are cooked, reserve about 1/4 cup of the cooking water, then drain the potatoes in a colander. Return the colander to the warm, empty pot (off the heat) and let the potatoes sit for 5 minutes to steam-dry.

This step allows excess moisture to evaporate, which helps the dressing cling better to the potatoes and prevents a watery salad.

Step 4: Make the Roasted Garlic Dijon Dressing

Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins into a medium mixing bowl. Mash them thoroughly with a fork until smooth and paste-like.

Add the 3 tablespoons of extra-virgin olive oil, Dijon mustard, red wine vinegar, lemon juice, honey, 3/4 teaspoon fine sea salt, 1/2 teaspoon black pepper, and chopped thyme. Whisk until the dressing is creamy and emulsified.

If the dressing seems too thick, whisk in 1–2 tablespoons of the reserved warm potato cooking water, a little at a time, until it reaches a pourable but still slightly thick consistency that will coat the potatoes nicely.

Step 5: Combine the Warm Potatoes and Aromatics

Transfer the warm, steam-dried potatoes to a large serving bowl. Add the thinly sliced red onion, chopped parsley, and chopped chives.

Pour the warm roasted garlic Dijon dressing evenly over the potatoes. Because the potatoes are still warm, they will soak up the flavors and create a more cohesive, flavorful salad.

Step 6: Toss Gently and Adjust Seasoning

Using a large spoon or spatula, gently toss the potatoes with the dressing and aromatics until everything is well coated. Take care not to mash the potatoes; you want them to stay in tender chunks.

Taste and adjust seasoning: add a pinch more salt, extra black pepper, or a squeeze more lemon juice if you prefer a brighter flavor. If the salad seems a bit dry, drizzle in a little extra olive oil or a splash of potato water and toss again.

Step 7: Garnish and Serve Warm

Sprinkle the top of the salad with any optional garnishes you like, such as crumbled bacon, feta or goat cheese, and extra fresh herbs. Finish with a final twist of black pepper.

Serve the potato salad warm or slightly warm. It is excellent alongside roasted chicken, grilled steak, sausages, or a simple green salad. If it cools down more than you like before serving, you can gently warm it in a low oven (300°F / 150°C) for 5–10 minutes, loosely covered, to take the chill off.

Pro Tips

• Use waxy potatoes: Yellow (Yukon Gold) or red potatoes hold their shape better than russets, giving you a creamy interior with tender, non-mushy edges.
• Do not skip steam-drying: Letting the drained potatoes sit in the colander for a few minutes keeps the salad from becoming watery and helps the dressing cling.
• Dress while warm: Add the dressing to warm potatoes so they absorb more flavor and the roasted garlic and Dijon really sink into each piece.
• Balance the acidity: If the salad tastes flat, add a splash more lemon juice or vinegar. If it tastes too sharp, balance it with a tiny drizzle more honey or olive oil.
• Make it heartier: Stir in crumbled bacon or a handful of beans (such as white beans) to turn this into a more substantial side or light main dish.

Variations

• Herb Garden Potato Salad: Increase the fresh herbs by 2–3 times and add extra varieties such as dill and tarragon for a very green, fragrant version.
• Smoky Bacon and Paprika Twist: Add 1/2 teaspoon smoked paprika to the dressing and fold in crumbled crispy bacon for a smoky, hearty flavor.
• Mediterranean Style: Swap red wine vinegar for white wine or sherry vinegar, add 2 tablespoons capers and 1/4 cup chopped olives, and top with crumbled feta.

Storage & Make-Ahead

Store leftover warm potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. For best texture, let it come to room temperature for 20–30 minutes before serving, or gently rewarm it in a covered oven-safe dish at 300°F (150°C) for 5–10 minutes.

If you want to prep ahead, you can roast the garlic and cook the potatoes up to 1 day in advance. Store the cooked potatoes and roasted garlic (still in its skins) separately in the refrigerator. When ready to serve, rewarm the potatoes gently, squeeze and mash the garlic, whisk the dressing, then toss everything together just before serving.

Nutrition (per serving)

Approximate values (for 1 of 4 servings, without optional bacon or cheese): 280 calories; 6 g protein; 36 g carbohydrates; 3 g fiber; 13 g fat; 2 g saturated fat; 0 mg cholesterol; 850 mg sodium (will vary based on salt usage and optional add-ins).