Roasted Garlic and Paprika Potato Salad
This potato salad swaps the usual mayonnaise for a smoky roasted garlic and paprika dressing, making it lighter yet still creamy and full of depth. Perfect for Mediterranean-style spreads, BBQs, or as a hearty side for grilled meats and vegetables.
Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Serves: 4–6
Ingredients
For the Potatoes:
1 kg (2.2 lbs) baby potatoes or small waxy potatoes, halved
3 tbsp olive oil
1 tsp smoked paprika
½ tsp sweet paprika
½ tsp garlic powder
Salt & freshly ground black pepper, to taste
For the Roasted Garlic Dressing:
1 whole garlic bulb
3 tbsp extra-virgin olive oil
3 tbsp Greek yogurt (or mayonnaise for creamier texture)
1 tsp Dijon mustard
2 tbsp lemon juice
1 tsp honey
Salt & pepper, to taste
Garnish:
Fresh parsley or chives, chopped
Extra smoked paprika for dusting
Instructions
Roast the Garlic
Preheat oven to 200°C (400°F).
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and roast for 25–30 minutes until soft and caramelized.
Cook the Potatoes
While garlic roasts, toss halved potatoes with olive oil, smoked paprika, sweet paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and tender.
Make the Dressing
Once garlic is cool enough to handle, squeeze roasted cloves into a bowl.
Mash with a fork, then whisk in olive oil, Greek yogurt (or mayo), Dijon mustard, lemon juice, honey, salt, and pepper until smooth.
Assemble the Salad
Place warm roasted potatoes in a large bowl.
Pour dressing over and toss gently to coat.
Adjust seasoning as needed.
Garnish & Serve
Sprinkle with chopped parsley or chives and a light dusting of smoked paprika.
Serve warm or at room temperature.
Notes & Tips
Serving Temperature: Best served slightly warm so the potatoes absorb the dressing.
Paprika Choice: Smoked paprika gives deep flavor, while sweet paprika balances it — you can adjust ratios to taste.
Meal Prep Tip: You can roast potatoes and garlic in advance, then mix with dressing before serving.
Frequently Asked Questions
Q: Can I make this without yogurt?
A: Yes — replace with mayo for creaminess or olive oil for a lighter version.
Q: Can I use boiled potatoes instead of roasted?
A: Yes, but roasting enhances the smoky paprika flavor.
Nutritional Information
Calories: ~210 kcal
Protein: 4g
Carbohydrates: 29g
Fat: 9g
Fiber: 3g
Sodium: 260mg