Garlic Lover’s Warm Potato Salad
Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable potato salad that can be served warm or at room temperature.
Foto: Barefeet In The Kitchen
Ingredients
- 2 pounds tiny baby potatoes (sliced in half)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic (minced)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely chopped chives
- ¼ cup finely chopped Italian parsley
Steps
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Preheat the oven to 400°F. Place the potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss with your hands to coat the potatoes well. Roast 30 minutes.
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Remove from the oven and stir. Roast another 15 minutes until the potatoes are lightly browned and crisp. Transfer the potatoes to a medium size bowl.
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Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and toss well. Serve hot or at room temperature.
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Slice 12-16 ounces of Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sausage and saute for 5-6 minutes until lightly browned and slightly crisp.
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Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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