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Your use of this website constitutes and manifests your acceptance of our User Agreement, Privacy Policy, Cookie Notification, and awareness of the California Privacy Rights. Pursuant to U.S. Copyright law, as well as other applicable federal and state laws, the content on this website may not be reproduced, distributed, displayed, transmitted, cached, or otherwise used, without the prior, express, and written permission of Athlon Media Group. Ad Choices

How do you make a GREAT Roasted Garlic Potato Salad? Roast your potatoes instead of boiling them. That’s just one of the tricks Chef Jon Ashton uses to make his warm, homemade potato salad a hit at every barbecue!

With his trusted recipe, we’ll show you how to go from always buying potato salad for summer BBQs to whipping up your own like a chef—and provide a few insider tricks and secrets to the best-tasting (yet easiest) potato salad.

Related: Best No-Mayo Potato Salad Recipes

If stored in an airtight container, potato salad can last in the fridge up to five days. That’s if it hasn’t been sitting in the sun all day at a cookout. Pro tip: Only put out a little at a time that way you never have to throw out tons at the end and will have leftovers for the week.

Related: How Much Potato Salad Per Guest Do You Really Need for Your BBQ?

1. Pre-heat oven to 425 degrees. Toss potatoes, shallot, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl.

2. Arrange potato mixture on a rimmed baking sheet and place potatoes cut side down. Roast until potatoes are fork tender and golden brown on bottoms, about 25 minutes.

3. While potatoes roast, whisk together mayonnaise and next 6 ingredients in a large bowl and place in the refrigerator.

4. Remove potatoes from oven and let potatoes cool for 30 minutes. Discard root end of shallot; finely chop shallot and garlic and add to bowl with dressing.

5. Add potatoes, shallot, garlic and potatoes to the dressing, tossing gently to coat.

6. Place potato salad in a serving dish and top with basil and bacon.

Toss potatoes, shallot, garlic, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Arrange potato mixture on a rimmed baking sheet and place potatoes cut side down. Roast until potatoes are fork tender and golden brown on bottoms, about 25 minutes.

While potatoes roast, whisk together mayonnaise and next 6 ingredients in a large bowl and place in the refrigerator.

Remove potatoes from oven and let potatoes cool for 30 minutes. Discard root end of shallot; finely chop shallot and garlic and add to bowl with dressing.

Add potatoes, shallot, garlic and potatoes to the dressing, tossing gently to coat.

Place potato salad in a serving dish and top with basil and bacon.

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© 2022 AMG/Parade. All rights reserved.

Your use of this website constitutes and manifests your acceptance of our User Agreement, Privacy Policy, Cookie Notification, and awareness of the California Privacy Rights. Pursuant to U.S. Copyright law, as well as other applicable federal and state laws, the content on this website may not be reproduced, distributed, displayed, transmitted, cached, or otherwise used, without the prior, express, and written permission of Athlon Media Group. Ad Choices

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