Garlic Lover’s Warm Potato Salad

Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable warm potato salad that can be served hot or at room temperature.

When I say that this potato salad is a garlic lover’s dream come true, I’m not exaggerating. I have made this twice already this week and I plan to make it again next week too.

If you’ve known me for long, you know how much I love sharing awesome recipes that come together with a minimum of fuss.

This Garlic Potato Salad is a great example of how simple fresh ingredients can be used to create a memorable meal with just a few minutes time spent in the kitchen.

Here in Phoenix, we’re well into the crazy heat of summer. And once it gets hot outside, there isn’t much I like more than foods that I can pull together early in the morning and either reheat or serve cold or at room temperature whenever we’re ready to eat later in the day.

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Garlic Potato Salad

The Garlic Lover’s Potato Salad isn’t your typical mayonnaise potato salad. This potato salad is delicious served hot or at room temperature.

Garlic Potato Salad is a warm potato salad that starts with tiny baby potatoes that are roasted until crisp on the outside and fluffy inside. After roasting, the hot potatoes are coated with an abundance of garlicky oil and vinegar before being tossed with plenty of chives and parsley.

Have you tried a warm potato salad? If not, I recommend starting here. I just plain love this one. There’s no need to keep it cold if it’s left out on the counter for a few hours.

Warm Potato Salad

The first time I made this roasted garlic potato salad, I could not stop eating it straight out of the mixing bowl. The potatoes are completely irresistible covered in garlic and so much pepper.

They’re fantastic piping hot from the oven (just try not to burn your mouth!) and they’re every bit as tasty at room temperature. That makes this a heck of a “keeper” recipe for barbecues, picnics, and potlucks all summer long.

I loved these potatoes so much that I came up with a quick and easy way to transform this amazing side dish into a quick and easy dinner for the family. (Scroll down for that variation!)

There are plenty of potato salads that are served warm. I believe the original warm potato salad recipe was a German dish.

If you want to try another warm potato salad, put the Honey Dijon Roasted Potato Salad next on your list. To make it, hot roasted potatoes, fresh tomatoes, and green onions are tossed in a honey dijon vinaigrette. It’s another deliciously unique potato salad that my whole family enjoys.

Potatoes and Kielbasa

Saute some kielbasa just long enough to crisp the edges and lightly brown the sausage while the potatoes are roasting. After the potatoes have been tossed with the garlicky dressing, add the hot sausage and serve hot or at room temperature.

Because both versions of this recipe serve nicely at room temperature, making kielbasa and potatoes an excellent make-ahead meal in the hot summer months.

I served this potato salad with lemon and herb grilled chicken the first time I made it and my family loved the whole meal.

Warm Potato Salad Recipe

1. 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 for 30 minutes.
2. 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.
3. 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.

QUICK AND EASY DINNER VARIATION

Slice 12-16 ounces Kielbasa sausage very thinly. Warm 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sausage to the pan and saute for 5-6 minutes until lightly browned and slightly crisp.

When the potatoes are done roasting, add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature.

Want a few more irresistible potato salad recipes? Try the Bacon Potato Salad or the Lemon Rosemary Potato Salad.

This Loaded Baked Potato Salad by Melissa’s Southern Style Cooking is a hearty potato salad that your whole family is going to love. And for something a little different, I’m looking forward to trying this Turkish Potato Salad by Give Recipe.

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4.91 from 10 votes

Garlic Lover’s Warm Potato Salad

Mary Younkin

Garlicky roasted potatoes are tossed with fresh herbs to create an unforgettable potato salad that can be served warm or at room temperature.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 6 servings

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Ingredients 

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Roasted Potato Ingredients

• ▢ 2 pounds tiny baby potatoes sliced in half
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper

Salad Ingredients

• ▢ 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

Instructions 

• 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.
• 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.
• 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.

QUICK AND EASY DINNER OPTION

• 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.
• Add the sausage to the bowl with the potatoes and toss to coat everything in the garlic dressing. Serve warm or at room temperature.

Notes

I like to buy the tiniest potatoes I can find for this recipe and simply slice them in half. However, any potato will work, just cut the potatoes into 1-inch pieces.

Nutrition

Calories: 201 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 591 mg | Potassium: 637 mg | Fiber: 3 g | Sugar: 1 g | Vitamin C: 29.8 mg | Calcium: 18 mg | Iron: 1.2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 6/20/17 – recipe notes and photos updated 3/3/23}