grilled warm potato salad roasted garlic and black olive dressing
Nathaniel Duszynski
Ingredients
Here’s a list of all the ingredients for a **Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing**, formatted with SEO-friendly keywords for better visibility:
This recipe combines **grilled potatoes**, **roasted garlic**, and **black olives** for a flavorful, Mediterranean-inspired dish. Perfect for summer BBQs, potlucks, or as a hearty side dish!
Steps
# How to Make a Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing
This **grilled warm potato salad** is a flavorful, hearty dish perfect for summer barbecues or cozy dinners. The combination of smoky grilled potatoes, creamy roasted garlic, and tangy black olive dressing creates a unique and delicious side dish. Follow these detailed steps to make this **easy potato salad recipe** that’s sure to impress your guests.
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## **Ingredients**
### For the Potato Salad:
- 2 lbs (900g) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, for extra flavor)
- 1/4 cup chopped fresh parsley
### For the Roasted Garlic and Black Olive Dressing:
- 1 whole garlic bulb
- 1/2 cup pitted black olives, finely chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey (optional, for balance)
- Salt and pepper to taste
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## **Step-by-Step Instructions**
### **1. Roast the Garlic**
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and roast for 30-40 minutes until soft and golden. Let it cool, then squeeze the roasted garlic cloves into a bowl.
### **2. Prepare the Potatoes**
- While the garlic roasts, boil the halved baby potatoes in salted water for 8-10 minutes until just tender. Drain and let them cool slightly.
- Toss the potatoes with olive oil, salt, pepper, and smoked paprika.
### **3. Grill the Potatoes**
- Preheat your grill to medium-high heat.
- Place the potatoes cut-side down on the grill and cook for 3-4 minutes per side until they develop grill marks and a smoky flavor. Remove and set aside.
### **4. Make the Dressing**
- In a bowl, mash the roasted garlic into a paste. Add the chopped black olives, olive oil, red wine vinegar, Dijon mustard, and honey. Whisk until smooth. Season with salt and pepper to taste.
### **5. Assemble the Salad**
- In a large bowl, combine the grilled potatoes and chopped parsley. Drizzle the roasted garlic and black olive dressing over the potatoes, tossing gently to coat.
### **6. Serve Warm**
- Serve the potato salad immediately while warm. Garnish with extra parsley or olives if desired.
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## **Tips for Success**
- Use **baby potatoes** for their creamy texture and quick cooking time.
- For a smokier flavor, grill the potatoes over charcoal.
- Adjust the dressing’s tanginess by adding more or less red wine vinegar.
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This **grilled warm potato salad with roasted garlic and black olive dressing** is a crowd-pleaser that combines bold flavors with simple preparation. Perfect for **summer cookouts**, **weeknight dinners**, or **meal prep**, this dish is a must-try for potato lovers. Save this recipe for your next gathering and enjoy the compliments!