Potato-garlic salad
4 servings
30 minutes
Potato-garlic salad is a fragrant and hearty dish inspired by Russian culinary traditions. Baked potatoes soaked in olive oil and spices develop a golden crust, while garlic adds zest. The mayonnaise sauce with lemon juice and fresh parsley gives the dish tenderness and freshness. This salad is perfect as a side dish for meat dishes or as an independent snack for a cozy family dinner. The simplicity of preparation combines with rich flavor, making this recipe indispensable for lovers of rich and aromatic dishes.
1
Place the potatoes on a baking tray, drizzle with olive oil, sprinkle with rosemary, two-thirds of the grated garlic, season with pepper and salt. Mix, spread the potato wedges in a single layer, skin side down. Preheat the oven to 230 degrees and bake the potatoes for 45 minutes, or until they start to darken. Ensure they do not stick to the tray. Remove from the oven and let cool. Transfer to a large bowl, trying not to break the wedges.
- Potato: 650 g
- Olive oil: 30 ml
- Rosemary: 5 g
- Garlic: 8 cloves
- Salt: 10 g
- Ground black pepper: 5 g
2
Mix mayonnaise with parsley and the remaining garlic. Squeeze lemon into it. Whisk until smooth.
- Parsley: 45 g
- Garlic: 8 cloves
- Mayonnaise: 125 g
- Lemon: 1 piece
3
Fill the baked potatoes with the prepared mayonnaise sauce.
- Potato: 650 g
- Mayonnaise: 125 g
