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Red Potato Salad With Pickled Roasted Garlic

By: John Goins from winosity.com
Updated October 07, 2020
Red Potato Salad With Pickled Roasted Garlic
Red Potato Salad With Pickled Roasted Garlic

"Garlicky sharp and refined red potato salad recipe for an awesome lunch. A garlicky and sharp but refined red potato salad recipe that’s great for an awesome family-style lunch and dinner get together. Use your best cooking skills on this tossed salad recipe with easy pickled roasted garlic. You can place the cooked potatoes in a large bowl filled with water and ice to cool it down much faster and strain it afterward. If red potatoes are not available at your local grocer’s then you can use either Yukon gold potatoes or russet potatoes. Yukon gold potatoes are the best"

Serves8

Preparation Time30 min

Cooking Time15 min

Ingredients

  • 12 oz peeled garlic cloves
  • 1 tbsp kosher salt
  • 1 cup water
  • 1 cup white vinegar
  • ½ tsp red pepper flakes
  • 1 sprig fresh oregano
  • 3 lbs baby red potatoes
  • 3 oz shallot
  • 3/4 cup extra virgin olive oil
  • 1/2 cup minced fresh parsley
  • 6 tbsp apple cider vinegar
  • 1/4 cup granulated sugar
  • ½ tsp black pepper
  • 2 oz red bell pepper
  • Salt to taste

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Spread whole peeled garlic cloves out on a baking sheet.

  3. Roast for 40 minutes at 350 degrees Fahrenheit and let it cool.

  4. In a small saucepan, combine white vinegar, water, and kosher salt simmer for 10 minutes.

  5. Place the cooled roasted garlic in a mason jar.

  6. Add a sprig of oregano, red pepper flakes, and pickling solution.

  7. Clean the rim, seal the lid, and store in a refrigerator for 4-5 days.

  8. For the red potato salad, wash the potatoes and cut in quarters.

  9. Cover the sliced potatoes with water in a medium saucepan and add a teaspoon of salt.

  10. Bring to a boil and reduce to a simmer until fork-tender, for 10 minutes.

  11. Let the potatoes cool completely.

  12. Peel the shallots and slice thinly.

  13. Dice the red bell pepper.

  14. In a small bowl, whisk to combine the olive oil, minced parsley, sugar, salt, black pepper, and the pickling vinegar.

  15. Pour the dressing over the potatoes, garlic, red pepper, and onions, then toss gently to combine the ingredients.

  16. Adjust the seasoning with salt and pepper, as needed.

  17. Cover the bowl with plastic wrap and chill until serving time.

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