Roasted Garlic Asiago Potato Salad
This is an incredibly bold and flavorful potato salad. If you’re looking for a great twist on the classic that brings big and bold flavors, you found it!
I never realized how hard it is to gather a bunch of people together in one place, at the same time. That is unless you tell them you’re throwing a backyard BBQ and there will be potato salad!
A little grilling, a little cooking, a lot of talking and havingĀ some fun. What’s better than fun, food, drinks, and friends? Our favorite classic barbecue side dish is a potato salad and I make one for every summer gathering. That’s why I like to variate the flavors and make a lot of different versions of potato salad.
Tips About This Roasted Garlic Potato Salad
Do not cut the potatoes!Ā Wash them first and leave themĀ whole. Also remember to start cooking the potatoes inĀ coldĀ water. (Remember the rule: rice and pasta added to hot water, potatoes added to cold water!)
Salt the water generously. Cook the potatoes in the salted, simmering water until fork tender, but not falling apart, or they wonāt hold up in the salad.
Asiago enhances the flavors of roasted garlic and adds a nice sharp cheesy flavor to the potato salad. I don’t recommend substituting in but if you wish, you can also use another hard, sharp cheese like Pecorino, Romano, or Parmesan.
Taste for salt! Since potatoes are cooked in salted water and the dressing will have some salt from ingredients, and the cheese is salty, taste potato salad first to see if you need more salt added.
If making roasted garlic ahead of time, do NOT store it at room temperature!Ā Keeping roasted garlic at room temperature will create the perfect conditions for development of botulism-causing bacteria. You have toĀ store it in the refrigerator or freezer! (I have detailed instructions in the roasted garlic post.)
DID YOU MAKE THIS RECIPE? PLEASE leave a š star rating! Let me know how you liked it by leaving the š comment below or share and tag me on social media @willcookforsmiles. DONāT FORGET to subscribe to my newsletter!
Roasted Garlic Asiago Potato Salad Recipe
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 400ā.
- 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
Nutrition
More Fun Potato Salad Recipes
- Parmesan Dill Potato Salad
- Southern Potato Salad
- Fennel Potato Salad
- German Potato Salad
- Loaded Baked Potato Salad
All images and text Ā©Lyubov Brooke for Ā©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I love the Asiago and roasted garlic combination. Of course those ingredients will always be found in our house. We go into panic mode when we get low. We actually ran out of garlic one day last week — we were cooking a lot. We made a store run “just in case” we would need it. I’m glad you finally got your bbq. Have a great day!
Oh gosh, I remember a day when I ran out of garlic, disaster! It was even worse when the three grocery stores had sub-par garlic. I hate it when stores don’t restock fresh garlic and just leave shriveled, brown ones laying there. Grr.
I hope you will enjoy the potato salad, Marisa š