Potato salad has been an "All American" cookout side dish for many years now. Both my grandmother and my mother would make it using either a ton of Mayo or Miracle Whip. Unfortunately, too much of those ingredients do not agree with my body, and are not the healthiest condiments to use when making salads.
That's when I decided to create a healthier, but still delicious, version of potato salad. The potatoes retain a deliciously deep garlic flavor, by roasting the two ingredients together until slightly crispy and brown. And, the dressing combination of Dijon and maple syrup make a smooth and sweet dressing you can't get enough of! If you are feeling really adventurous, you could even add bacon crumbles to it as well!
Here is my clean and simple twist on your traditional potato salad. Enjoy!
Roasted Garlic Potato Salad with Maple Dijon Dressing
1. Preheat oven to 400 degrees.
2. Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of salt and black pepper (about 1/4 teaspoon each).
3. Place the potatoes on the baking sheet (cover pan in aluminum foil for quicker clean up) in a single layer. Sprinkle potatoes with chopped garlic.
4. Bake for 20 minutes. After 20 mins., then put the oven on broil for 2-3 more minutes or until potatoes are slightly browned (see picture).
5. While the potatoes are baking, make the dressing. Whisk together the Dijon, maple syrup and apple cider vinegar in a small bowl.
6. When the potatoes are finished baking, let them cool for 5 minutes. Then scrape them into a large bowl. Drizzle the dressing over the potatoes and add the fresh parsley. Toss it gently to combine.
7. Serve this tangy and delicious potato salad warm or at room temperature. You may garnish with bacon crumbles if you so desire!
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