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    You are in: Home / Recipes / Garlicky Olive Oil Potato Salad Recipe
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    Garlicky Olive Oil Potato Salad

    Garlicky Olive Oil Potato Salad. Photo by **Tinkerbell**

    1/1 Photo of Garlicky Olive Oil Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    A Messy Cook's Note:

    This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.

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    Units: US | Metric



    1. 1
      Scrub and cube potatoes (peel them if you want-- I don’t), then place in large pot with water to cover.
    2. 2
      Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
    3. 3
      Drain potatoes well.
    4. 4
      Mix dressing ingredients and pour over potatoes; chill until serving time.

    Ratings & Reviews:

    • on July 01, 2009


      I'm terribly sorry that my family found this recipe to be quite bland. We love garlic, in any quantity, as long as it's not the only flavor. Unfortunately, even after refrigerating for 4 hours this recipe still just tasted like garlic flavored potatoes. I cut the recipe down to feed 4 & used yukon golds, 1 tablespoon fresh dill, 2 tablespoons fresh parsley & a horseradish-dijon. At serving time, after everyone had tasted it per the recipe, I added another tablespoon of cider vinegar, a teaspoon of sugar and a half teaspoon of cayenne pepper. We ate it as a side dish but I'm afraid we won't be making this one again. Thanks for sharing, Messy Cook! :)

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    • on June 21, 2008


      I LOVE this potato salad. My mom makes it and I didn't have the recipe so I was hoping to find it on here, and here it is! I do a few things differently: I use green onions because I like the color and they aren't so strong (not such bad breath!). I also used red-skinned potatoes both for color and taste. I usually make this a day ahead because the colder the better and the marinade marinates the potatoes overnight which makes them taste even better! I can't rave enough about how much more I like it than the traditional potato salad. I think it's a little classier and more sophisticated, personally. YUM YUM.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garlicky Olive Oil Potato Salad

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 308.4
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 2.8 g
    Cholesterol 1.5 mg
    Sodium 72.4 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 3.5 g
    Sugars 2.1 g
    Protein 3.3 g

    The following items or measurements are not included:


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