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Creamy Classic Potato Salad Recipe with Easy Roasted Garlic Aioli Dressing

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A comforting and creamy potato salad featuring roasted garlic aioli for a tangy, garlicky twist. Perfect for potlucks, BBQs, and weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 3 large eggs, hard-boiled, peeled, and chopped
  • 1/2 cup finely chopped celery
  • 1/3 cup finely diced red onion or green onions
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 whole bulb garlic, roasted until soft and golden
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F. Slice the top off the garlic bulb to expose cloves, drizzle with 1 teaspoon olive oil, wrap tightly in foil, and roast for 35-40 minutes until soft and fragrant. Let cool.
  2. Place potato chunks in a large pot of salted water. Bring to a boil and cook for 12-15 minutes until tender but still firm. Drain and let cool slightly.
  3. In a separate pot, place eggs in cold water, bring to a boil, then simmer for 10 minutes. Transfer eggs to cold water to cool, then peel and chop.
  4. Squeeze roasted garlic cloves out of skins into a bowl or food processor. Add mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Blend or whisk until smooth and creamy. Adjust seasoning to taste.
  5. In a large bowl, combine cooled potatoes, chopped eggs, celery, red onions, and parsley. Pour roasted garlic aioli over and gently toss to coat evenly without breaking potatoes.
  6. Taste and adjust salt, pepper, or lemon juice if needed. Cover and refrigerate for at least 1 hour to let flavors meld (overnight preferred).
  7. Before serving, gently stir the salad and garnish with paprika or extra parsley if desired.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape. Do not overboil potatoes to avoid mushy texture. Roasting garlic low and slow mellows its bite and sweetens the aioli. Mix salad gently to keep potatoes intact. Chill salad for at least 1 hour or overnight for best flavor. Vegan version: use vegan mayo and omit eggs. For lighter version, substitute mayo with Greek yogurt or a mix.

Nutrition

Keywords: potato salad, roasted garlic aioli, creamy potato salad, classic potato salad, easy potato salad, summer salad, BBQ side dish

Find it online: https://goldensimmer.com/creamy-classic-potato-salad-recipe-with-easy-roasted-garlic-aioli-dressing/