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Perfect Roasted Garlic and Truffle Parmesan Potato Salad

roasted garlic and truffle parmesan potato salad - featured image
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A gourmet twist on classic potato salad featuring mellow roasted garlic, earthy truffle oil, and sharp Parmesan for a rich, flavorful dish that’s quick and easy to prepare.

Ingredients

Scale
  • 2 pounds (900g) baby Yukon Gold potatoes, scrubbed and halved
  • 1 tablespoon olive oil (for roasting potatoes)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 whole head of garlic
  • 1 teaspoon olive oil (to drizzle before roasting garlic)
  • 2 tablespoons truffle oil
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chives, finely chopped (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Slice off the top third of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and set aside.
  2. Place the halved Yukon Gold potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 10-12 minutes until just tender but still firm.
  3. Drain the potatoes well and let them steam dry for a few minutes. Place the wrapped garlic in the oven and roast for 30-35 minutes until soft and golden brown.
  4. Toss the parboiled potatoes with 1 tablespoon olive oil, salt, and freshly ground black pepper on a baking sheet. Spread them out in a single layer and roast in the oven for 20-25 minutes until golden and crispy, turning halfway through.
  5. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, and truffle oil. Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Stir the garlic and Parmesan cheese into the dressing.
  6. Let the roasted potatoes cool slightly, then gently fold them into the dressing mixture, coating each piece. Taste and adjust salt and pepper as needed.
  7. Sprinkle chopped chives over the salad and toss gently. Let the salad sit for at least 15 minutes before serving to allow flavors to meld.

Notes

Slow roasting the garlic is key to mellowing its sharpness into a sweet, buttery flavor. Parboiling potatoes before roasting ensures a tender inside and crispy outside. Letting the salad rest at room temperature enhances the truffle oil aroma. For extra creaminess, add an additional tablespoon of mayonnaise or sour cream. The salad tastes better after sitting for a few hours or overnight.

Nutrition

Keywords: potato salad, roasted garlic, truffle oil, Parmesan, easy potato salad, gourmet potato salad, side dish, summer salad

Find it online: https://dahliadishes.com/perfect-roasted-garlic-and-truffle-parmesan-potato-salad-recipe-easy-and-delicious/