Roasted Garlic Asiago Potato Salad Recipe

Wooden bowl filled with roasted garlic asiago potato salad on a tan cloth as viewed close up

5 from 1 vote

Roasted Garlic Asiago Potato Salad Recipe

This is a fun twist on a classic creamy potato salad. Soft yellow potatoes are mixed with lots of roasted garlic, Asiago cheese, chives, and cream potato salad dressing.

Prep Time1

Cook Time30

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: -6 cups

Calories: 349kcal

Author: Lyuba Brooke

Ingredients

2 garlic bulbs
olive oil
3 lbs gold potatoes try to pick potatoes that are the same size
1/4 cup grated Asiago cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp olive oil
1/4 cup diced chives
Salt
Fresh cracked black pepper

Instructions

To Roast Garlic:

Preheat oven to 400℉.
Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on separate aluminum foil squares that you can wrap them in. Drizzle some olive oil on each garlic bulb. Wrap each garlic bulb in aluminum foil. Place wrapped garlic on the baking sheet.
Bake garlic for 40-45 minutes, depending on the size of the bulbs.

Potato Salad:

While garlic is roasting, cook the potatoes. Wash potatoes well and place them in a pot. Fill the pot with cold water and add a tablespoon or so of coarse salt. Cook potatoes in salted, boiling water (over medium high heat) until just tender but not falling apart.
Let potatoes cool completely before cutting.
Cut all cooked potatoes into cubes and place them into a large mixing bowl.
In a separate small mixing bowl, combine roasted garlic meat, sour cream, mayo, and olive oil. Mix well until all combined and smooth. Taste to see if you will need to add salt to the potato salad.
Mince chives and add them to the potatoes.
Add the potato salad dressing, salt, and pepper.
Add grated Asiago cheese and mix everything well but carefully but to mush your potatoes.
Refrigerate for at least 2 hours before serving.

Notes

Make Ahead: this is a great recipe to make ahead but don't make to too far ahead. I recommend making the potato salad about 1 day before you need it and storing it in the refrigerator, in an air-tight food storage container.

Storing: Store the leftover potato salad in an air-tight food storage container, in the refrigerator. Properly stored, it should last 3-4 days.

Nutrition