I’ve been making this garlic potato salad for years, and it never gets old—especially when I use creamy Yukon Gold potatoes and load it up with freshly minced garlic that makes the whole kitchen smell incredible. It’s become my go-to side dish for cookouts because it’s got so much more flavor than the mayo-heavy versions everyone else brings. Trust me, once you try this tangy, garlicky twist on potato salad, you’ll be hooked!
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 13-16 g
- Fat: 36-42 g
- Carbohydrates: 145-160 g
Ingredients
For the potatoes:
- 2 lb Yukon Gold potatoes (cut into bite-sized cubes)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
For the dressing and herbs:
- 6 large garlic cloves, freshly minced
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, chopped
For the sausage:
- 1 lb kielbasa sausage (sliced into 1/4-inch rounds)
- 1 1/2 teaspoons olive oil
Step 1: Prepare and Roast the Potatoes
- 2 lb Yukon Gold potatoes, cut into bite-sized cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat your oven to 400°F.
Toss the cubed Yukon Gold potatoes with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper on a sheet pan, spreading them in a single layer.
Roast for 30 minutes, then stir the potatoes and continue roasting for another 15 minutes until they're golden and tender.
The potatoes should develop a slight crust while staying creamy inside—this creates the best texture for potato salad.
Step 2: Make the Garlic Vinaigrette
- 6 large garlic cloves, freshly minced
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
While the potatoes finish roasting, whisk together the minced garlic, red wine vinegar, Dijon mustard, red pepper flakes, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a medium bowl.
Let this sit for a minute to allow the garlic to infuse into the vinegar.
I like to taste the dressing at this point and adjust the seasoning—sometimes a touch more vinegar brings out the flavors beautifully.
Step 3: Assemble the Potato Salad Base
- roasted potatoes from Step 1
- garlic vinaigrette from Step 2
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, chopped
Transfer the hot roasted potatoes from the oven to a large bowl.
Pour the garlic vinaigrette over the warm potatoes and gently toss to combine—the heat of the potatoes will help them absorb the dressing flavors.
Fold in the fresh chives and parsley, reserving a small pinch of each for garnish if desired.
Let this sit while you prepare the sausage so the potatoes continue to absorb the flavors.
Step 4: Cook and Combine the Sausage
- 1 lb kielbasa sausage, sliced into 1/4-inch rounds
- 1 1/2 teaspoons olive oil
Heat 1 1/2 teaspoons of olive oil in a large skillet over medium-high heat.
Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until the edges are lightly browned and the sausage is heated through.
This brief cooking adds a slight char and brings out the sausage's smoky flavors without making it tough.
Step 5: Finish and Serve
- cooked sausage from Step 4
- assembled potato salad from Step 3
Add the warm sausage to the potato salad bowl and gently fold everything together until evenly distributed.
Serve the salad warm or at room temperature.
I find that this salad tastes even better after sitting for 15-20 minutes, as the flavors continue to meld together, so it's a great make-ahead dish for gatherings.
Easy Garlic Potato Salad
Ingredients
Method
- Preheat your oven to 400°F. Toss the cubed Yukon Gold potatoes with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper on a sheet pan, spreading them in a single layer. Roast for 30 minutes, then stir the potatoes and continue roasting for another 15 minutes until they're golden and tender. The potatoes should develop a slight crust while staying creamy inside—this creates the best texture for potato salad.
- While the potatoes finish roasting, whisk together the minced garlic, red wine vinegar, Dijon mustard, red pepper flakes, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a medium bowl. Let this sit for a minute to allow the garlic to infuse into the vinegar. I like to taste the dressing at this point and adjust the seasoning—sometimes a touch more vinegar brings out the flavors beautifully.
- Transfer the hot roasted potatoes from the oven to a large bowl. Pour the garlic vinaigrette over the warm potatoes and gently toss to combine—the heat of the potatoes will help them absorb the dressing flavors. Fold in the fresh chives and parsley, reserving a small pinch of each for garnish if desired. Let this sit while you prepare the sausage so the potatoes continue to absorb the flavors.
- Heat 1 1/2 teaspoons of olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 5-6 minutes, stirring occasionally, until the edges are lightly browned and the sausage is heated through. This brief cooking adds a slight char and brings out the sausage's smoky flavors without making it tough.
- Add the warm sausage to the potato salad bowl and gently fold everything together until evenly distributed. Serve the salad warm or at room temperature. I find that this salad tastes even better after sitting for 15-20 minutes, as the flavors continue to meld together, so it's a great make-ahead dish for gatherings.