Creamy Garlic Roasted Potato Salad

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Calories 250

A flavorful and creamy potato salad featuring roasted little potatoes, garlic, and fresh chives, perfect served cold.

2 pounds assorted little potatoes or white and purple potatoes (roughly 2 pounds)
2-3 tablespoons extra virgin olive oil
2 cloves garlic cloves (minced and mashed)
to taste black pepper & sea salt
1-2 teaspoons sumac
3-4 tablespoons avocado oil mayo or full-fat mayo
1/3 cup fresh chopped chives

Preheat oven to 400°F (200°C). Line baking trays with parchment.
Cut potatoes into halves and quarters, toss with olive oil, sumac, salt, and pepper.
Roast for 25-35 minutes until golden and tender. Cool slightly.
Mix mayo with minced garlic, then toss with cooled potatoes.
Top with chopped chives and refrigerate before serving.

This salad tastes best when served cold and can be stored in the refrigerator for 2-4 days.

Calories: 250kcal

Cost: $15

Course: Side Dish

Keyword: Potatoes