Garlicky Cilantro Roasted Potato Salad

Izzy, this is a different potato salad for sure. I loved it. So did my family and our guests on July 1. We are garlic and cilantro lovers. I think that the cilantro gives this recipe a great flavour. I would recommend this recipe to people who don't like an overly creamy potato salad because I think the flavour of the garlic and the cilantro counteract the creaminess of the mayo. But this is not an overly creamy potato salad.. It is delicious and a great change from the usual potato salad. Thank you.

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I thought that this called for too much garlic, but figured what the heck, more for me if no one else eats it! But the roasting of the garlic makes it nutty and a PERFECT balance for the cilantro. This was a different, deliscious way to make pototo salad! YUMM!!!!

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Wow Izzy! Like the other reveiwer, I was worried that all that garlic would overpower the dish. It was fine, the roasting mellows it quite nicely! I love cilantro, but apparently there are those that hate it, and they wouldn't come near this salad. Oh well, their loss!

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I was looking for a different potato salad to serve for our 4th of July/Zaar Week Cookathon celebration. This was IT. The cilantro mayo was really nice. Of course you can't go wrong with garlic. Very nice and a great change from the usual potato salad. Thanks so much.

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Wow! This was a BIG hit! Like another review mentioned,It was not overly creamy,it was perfecto! I too was concerned that it may be too garlicy,but it was just right! Instead of the cilantro,I used parsley.I will *definitly* be making this salad again.I just have to come up with excuses to make it! (who says you have to have a holiday for potato salad?) Hehe.Thanks so much for sharing! 8)

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This is a keeper! My cilantro is growing so well and this is a great recipe to use it in. I will make it again as I think it may very well be my favorite potato salad now since I am a big fan of roasted garlic! I may experiment with olives or fresh corn next time but it is terrific the way it is. Thanks Izzy for a great recipe!

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Made half a recipe and was great for the two of us. I did have to cook the potatoes and garlic about 10 min. longer. Loved all the garlic in it and will add more next time.

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I kept all the ingredients as is. For the preparation I cubed my red potatoes (with skins on) and roasted them for 15 minutes before adding the garlic and continued roasting for an additional 15 minutes. I added the garlic to the food processor and then mixed everything together while the potatoes were still warm. DD and I liked this a lot but DH prefers traditional potato salad stating that he thought the garlic was overpowering. I will make this again. Thanks for sharing.

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Wow, what a different twist for potato salad. We loved it. I used low fat mayo and it worked great. I love the cilantro in this, it really gives it that "fresh" taste, and to roast the potatoes was genius. All around good recipe that we will make again this summer. I want to take this to one of the numerous family reunions we attend this summer. Thank you for sharing.

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I printed this on 03 I guess I should review itLOL. It is great I make it as written. having it today with grille ribs.

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I took this to a pot luck and every last bite of it was gone. This is a great potato salad for when you want to try something different from the traditional style potaot salads. Love the nutty flavor of the roasted garlic.

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What a wonderful potato salad!! The roasted garlic and cilantro add another layer of depth. Served warm its spectacular!

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This is a great potato salad recipe, its almost refreshing with all the cilantro in it. The DH loves it!

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My mouth was watering when I read this recipe and the reviews, and it delivered! I took the advice of a couple of other reviewers and blended the roasted garlic into the dressing. I did omit the hard boiled eggs, and used whole grain mustard. These changes did not detract from the taste explosion in my mouth. YUM!

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nice added more potatoes, but kept dressing amount about the same total about 3lb everybody loved it

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Wow this is awesome potato salad! I doubled the recipe and took the dish to a potluck barbeque and it was a BIG hit. As some of the other reviewers mentioned, the garlic does cook faster than the potatoes so... I roasted the potatoes at 425 for 15 min. then added the garlic and roasted for another 15 min., it was perfect. I could not find "creole mustard" in the store so I bought something called Peppadew Mustard Sauce, which is a spicy, slightly sweet mustard that turned out to be perfect for this dish. Thanks Izzy, for posting such a wonderful and unique way to make potato salad.

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This is so good! I was looking for a potato salad that was a little different and this is it. I will use this one from now on. I only got to taste a little before taking it to a dinner. I thought I'd get to eat some there, but it was all gone when I got to it. I'll be making it again this week so I can actually eat some. I can't wait. Yum!!

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I halved the recipe and had a problem with my garlic getting burnt for some reason, so next time I will lower the temperature to 350 instead of 400 or boil everything since I wasn't that crazy about the texture of the potatoes once I baked them. I also did not have any creole mustard so I used a tsp of ground mustard and a tsp of creole seasoning. This was SO good! I like that it was different and I loved the lemon, garlic and cilantro combination! My potatoes also took longer than 15 minutes also, but I used red potatoes chopped up. Not sure if that made a difference. I would definitely recommend for anyone who likes cilantro and garlic. Thank you Izzy for the recipe!

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This was just AWSOME!! Everyone loved it! So much so that I had to make it 2 days in a row for both sides of the family for Father's Day. After reading the other comments, I also cut my potatoes into smaller pieces, tossed them with the oil & garlic right on my baking sheet,(saved a dish to wash) & roasted them for 30 minutes at 450 F, I fished out the garlic cloves & added them to the dressing ingrediants in the food processor, used spicy dejohn mustard, a few dashes of ground caynne, and added a little extra chopped cilantro to the potatoes. I only cool my potatoes slightly whenever I make potato salad, they absorb the flavors of the dressing better. Lastly, my 2nd batch had more lemon flavor than the 1st, so I will consider the size of the lemon I use from now on. More lemon wasn't bad, by any stretch, I just preferred the 1st batch. THANK YOU for posting such a great twist on a standard!!

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Wonderful!! I served it last night for a crowd of 45 and one of my relatives who is extremely particular about potato salad and usually won't eat it, LOVED it and so did his equally particular son. I roasted the potatoes for about 45 minutes, added more cilantro and used Dijon mustard, because that was what I had. I also added the garlic to the dressing as some others have stated. After tasting, I felt it needed a little extra zing, so I added some chopped dill pickle. Perfecto!!!!

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