About 1 Hour or Less, Dairy Free, Dinner, Gluten Free, Grain Free, Lunch, Paleo Friendly, Recipes, Vegetarian

Recipe: Roasted Garlic & Jalapeno Potato Salad

Mmmm, potato salad! One of my favorite side dishes in the summer is my mom’s potato salad – the typical egg-based potato salad with lots of crunchy vegetables – which we make several times during the summer.

For this one, we did things a little different. As a celiac, I’ve been known to overdo certain recipes to the point I just can’t bring myself to eat it anymore – you know, you find something tasty and safe and just keep making and eating the same stuff for days.  So, instead of overdoing my mom’s recipe, this salad came about.

Roasting the potatoes with garlic and jalapeños gives this salad a unique flavor, takes the kick out of the jalapeños and provides a new and delicious flavor so you don’t get bored with your old go-to. It’s easy to make ahead of time and may very well get a “Wow, that’s really good!” at your next picnic.

If you’re paleo, you can use cauliflower in place of the potatoes and sub a dairy free yogurt (or use more mayo) in place of the Greek yogurt in the recipe. Dairy free folks need to just sub the yogurt.

Roasted Garlic & Jalapeno Potato Salad

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: About 6 cups of salad

Roasted Garlic & Jalapeno Potato Salad

ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!


  • 1 1/2 pounds Potatoes (Red or golden work best for roasting)
  • 1 Jalapeno, Seeded and finely chopped (Use gloves when handling!)
  • 4 Cloves of Garlic, Finely chopped
  • 3 Tablespoons Oil
  • 1/2 teaspoon each Salt and Pepper
  • 1/4 Cup Mayonnaise
  • 2 Tablespoons Greek Yogurt
  • 3 Green Onions, Sliced (both white and green parts)
  • 2-3 Tablespoons Cilantro, Chopped
  • Juice of 1 small Lime


  1. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  2. Cut the potatoes into bite-sized cubes and toss in a bowl with the garlic and jalapeño.
  3. Drizzle with two tablespoons of the oil, add the salt and pepper and toss until well combined.
  4. Arrange the potato mixture in a single layer on your baking sheet and roast for 30-45 minutes, until the potatoes are tender when pierced with a knife.
  5. Remove from oven and allow to cool.
  6. In a medium-sized mixing bowl, combine the remaining ingredients (don't forget the last Tablespoon of oil).
  7. Once the potatoes are cool, add them to the sauce and toss to coat well.
  8. Cover the bowl and place in the fridge for an hour or two.
  9. Toss it again just before serving.


For Dairy Free: Substitute the yogurt for a dairy free yogurt, or use all mayo. For Paleo: Use cauliflower florets in place of the potatoes and follow the dairy free instructions.