Garlic Lover’s Warm Potato Salad

Garlic roasted potatoes tossed with fresh herbs for an unforgettable, warm potato salad. Serve hot or at room temperature.

It’s no exaggeration to say that this potato salad is a garlic lover’s dream come true. I’ve already made it twice this week and will be making it again next week.

If you’ve known me for a long time, you know how much I love sharing great recipes with minimal fuss.

This garlic potato salad is a great example of how simple fresh ingredients can be used to create a memorable meal in just a few minutes in the kitchen.

Here in Phoenix, we are heading into the heat of summer. And when it gets hot outside, there’s nothing I love more than food that can be put together early in the morning and reheated or served cold or at room temperature whenever you’re ready to eat later.

garlic potato salad

Garlic Lover’s Potato Salad is not your typical mayonnaise potato salad. A potato salad that is delicious warm or at room temperature.

Garlic Potato Salad is a warm potato salad that begins with small baby potatoes that are roasted until crispy on the outside and soft on the inside. After roasting, the hot potatoes are coated with plenty of garlic oil and vinegar, then tossed with plenty of chives and parsley.

Have you had the warm potato salad yet? If not, I recommend starting here. i just love this Leave it on the counter for a few hours and it doesn’t need to be refrigerated.

warm potato salad

The first time I made this roasted garlic potato salad, I couldn’t stop eating it straight out of the mixing bowl.

They’re wonderfully piping hot straight out of the oven (don’t burn your mouth!) and are just as delicious at room temperature.

I loved these potatoes so much that I came up with a quick and easy way to turn this wonderful side dish into a quick and easy dinner for your family. (Scroll down for that variation!)

Lots of warm potato salad. I believe the original recipe for warm potato salad was German.

If you want to try another warm potato salad, add Honey Dijon Roasted Potato Salad to your next list. Hot roasted potatoes, fresh tomatoes and green onions tossed with Honey Dijon Vinaigrette. Another delicious potato salad that the whole family loves.

kielbasa with potatoes

While the potatoes are roasting, sauté the kielbasa until crisp on the edges and lightly brown the sausage. Toss the potatoes with the garlic dressing, then add the hot sausage and serve hot or at room temperature.

Both versions of this recipe work well at room temperature, making kielbasa and potatoes an excellent appetizer during the hot summer months.

The first time I made this potato salad, I served it with lemon and herb grilled chicken, and my family loved the whole meal.

Warm potato salad recipe how to make

1. Preheat oven to 400°F. Place potatoes on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Mix well with your hands so that the potatoes are well entwined. Roast for 30 minutes.
2. Remove from oven and stir. He roasts for another 15 minutes until the potatoes are lightly browned and crisp. Transfer potatoes to a medium-sized bowl.
3. Whisk together the garlic, vinegar, oil, salt, and pepper in a small measuring cup or bowl. Pour over the potatoes and stir well to coat. Sprinkle with chives and parsley and mix well. Serve hot or at room temperature.

Quick and easy dinner variations

Slice 12 to 16 ounces of kielbasa sausage very thinly. Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add sausages to skillet and sauté until slightly browned and slightly crisp, 5 to 6 minutes.

Once the potatoes are done roasting, add the sausages to the bowl with the potatoes, toss and coat all over with the garlic dressing.

Want more irresistible potato salad recipes? Try the Bacon Potato Salad or the Lemon Rosemary Potato Salad.

this diced baked potato salad by Melissa’s Southern Style Cooking is a hearty potato salad the whole family will love.And for something a little different, I’m looking forward to trying this Turkish potato salad give recipes.

{First published 6/20/17 – recipe notes and photos updated 3/3/23}