Roasted Garlic and Herb Potato Salad (hold the mayo)
You all know what summer means… Lots of recipes for grilling, light foods like salads, and delicious sides to pair with summer meals.
A classic side, that I have hated since I was a child, is potato salad. But I’m talking about the southern Louisiana potato salad that is more like 3/4 mayonnaise and 1/4 mashed potatoes. Don’t at me, but I think it’s gross.
Potato salad doesn’t have to be this way. It can be light, fresh, full of garlicky flavor with absolutely no mayo. Just how I like it.
Ingredients for Roasted Garlic and Herb Potato Salad
The ingredients here are common and simple. The only unique ingredients I included in this recipe are vegan yogurt and sauerkraut.
- Baby Potatoes
- Minced Garlic
- Onion
- Parsley
- Thyme
- Sea Salt
- Pepper
- Sauerkraut
- Vegan Yogurt
- Mustard
- Lemon Juice
- Olive Oil
- Hot Sauce (optional)
What to Eat with Roasted Potato Salad
I love to make this recipe as a side to pair with burgers and sandwiches. My favorite recipes to pair this potato salad with are jalapeno cheddar burgers, Turmeric Chickpea Burgers and Beet Burgers.
You can also have these potatoes as a side with a refreshing salad, like our Summer Lemon Kale Salad with Brined Salmon.
Tips for Making Roasted Potato Salad
Don’t skip soaking the potatoes! My potatoes roast so much better when I soak them in saltwater before roasting. It’s an essential step.
Also, you definitely want to roast the potatoes with the garlic and onion for the best flavor. I also suggest using fresh herbs instead of dried herbs, I just think the flavor is stronger and better.
To make the best use of time, start roasting the potatoes, and while they are cooking mix together the sauce. The potatoes take a while to roast, so it’s nice to have everything prepped and ready for when they come out of the oven.
No-Mayo Roasted Potato Salad with Garlic and Herbs
This Roasted Garlic and Herb Potato Salad includes perfectly roasted baby potatoes, combined with garlic and thyme for a flavorful and healthy side dish.
- Prep: 30 Minutes
- Cook: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
Sauce Mixture
- 1 Tablespoon German Mustard
- 2 Tablespoons Lemon Juice
- 1/4 Cup Sauerkraut, Chopped
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Black Pepper
- 2 Tablespoons Yogurt
- 1 Teaspoon Hot Sauce
- 1 Tablespoon Parsley
- 1 Teaspoon Sea Salt
Roasted Potatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Garlic
- 1/4 Cup Red Onion, Minced
- 2 Teaspoons Thyme
- 5 Cups Baby Potatoes, Cubed
Instructions
- Wash and clean the potatoes, then soak in hot water with a tablespoon of salt for 30 minutes.
- Line a baking sheet with parchment paper, and preheat the oven to 475 F.
- Drain the potatoes, pat dry, and toss in olive oil. Spread out evenly on the parchment paper-lined baking sheet.
- Roast for 30 minutes.
- Toss the potatoes with the thyme, garlic and onion and roast for another 15 minutes.
- While the potatoes are roasting, whisk together the sauce mixture.
- When the potatoes are finished, toss them in a large bowl with the sauce, serve and enjoy!
