If you’ve ever checked out the salads page on our website, you’ll have a fair idea that Trudy and I are both BIG salad lovers.
We enjoy eating lighter leafier salads as a side dish, but we also love more substantial, heartier salads — the kind that stick to your ribs. And no other salad has quite the rib-stickability of potato salad.
This Greek-inspired potato salad is quite different from the usual potato salad. The potatoes are roasted with thick slices of lemon which impart the most wonderful lemony flavor deep into the potato flesh.
Also, there’s a special ingredient in this potato salad that not only imparts extra flavor, but adds creaminess without adding virtually any calories. All we do is roast some unpeeled garlic cloves along with the potatoes. The roasting process gives the garlic a milder sweeter flavor, and it also turns it into a creamy puree which we squeeze out of the cloves and fold through the mayo before adding to the salad.
Lemon-Rosemary Infused Potato Salad with Roasted Garlic Mayonnaise
Serves 4 as a side dish
- 2 lbs. (1kg) potatoes — peeled and cut into large chunks
- 3 tablespoons extra virgin olive
- 8 cloves garlic — left unpeeled
- 1/2 teaspoon dried rosemary
- 2 lemons — thickly sliced
- 1 teaspoon salt
- 3 tablespoons mayonnaise
PREHEAT the oven to 210°C (425°F). TOSS the potatoes in a baking dish with the oil, garlic, rosemary, lemon and salt and bake for around 50 minutes tossing halfway through cooking. REMOVE from the oven and remove the lemon and garlic. SQUEEZE the roast garlic puree from the skins and mix into the mayonnaise until well combined. ADD the garlic-mayo to the baking dish with the roast potatoes and mix well to combine with the baking juices. SERVE warm or at room temperature.
