I decided to try out the recipe because the Corporate Dean & Deluca Twitter representative sent me their awesome recipe for garlic potato salad. I have to take a moment and thank the Corporate Dean & Deluca representative for acknowledging my need for a BBQ recipe at my company function.
I made the potato salad for Mother's Day and it was a hit. My family declared the potatos a must have at all family BBQ events. What I like about this recipe is the ability to use the garlic roasted potatos in the morning to compliment breakfast!
Following is the Dean & Deluca Garlic Roasted New Potatos Salad made in my home with my photos:
This is what the Garlic Roasted New Potato Salad looks like when finished.
First you need ingredients
1 1/2 pounds small new potatos, quartered
2 tablespoons olive oil
1 teaspoon dried rosemary
8 cloves garlic, minced
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1/2 cup mayonnaise
3 tablespoons parsley, minced
1 lemon, halved
1. In a large bowl, toss the potatos, olive oil, rosemary, two thirds of the garlic, and the salt and pepper until the garlic and oil are well distributed.
2. Spread the potatos in a single layer with the skin sides facing down. Preheat the oven to 450 degrees. Place dish in oven and cook for 45 minutes, or until potatoes begin to brown; shake pan after the first 20 minutes and again after 15 more minutes. Take potatos out of from the oven and let cool for 15 minutes. Remove potatoes from the pan with a metal spatula to avoid breaking the potatos and place them in a large bowl.
3. In a small bowl mix the mayonnaise, garlic and parsley. Squeeze the juice of the the lemon, making sure to remove seeds, into the mayonnaise.
4. Stir until it is smooth
5. Combine mayonnaise with the potatoes and serve. These potatos are good warm or room temperature.
