Roasted Garlic Potato Salad

I love a good potato salad. It can be so many things... extra creamy, extra savory, extra just about anything. There was this amazing potato salad we grew up with that had peas and bacon in it. I'm sure there were other things but I flipping love that stuff. It came as a side whenever you got a sandwich and I demolished that little dixie cup of deliciousness. Unfortunately, Mug Shots the restaurant no longer exists so I just have dream about it.
But - for this year's 4th of July party I created a potato salad that was pretty great. There is no real way you can screw up a roasted potato. I have a hard time resisting snacking on the slightly salty warm squares fresh out of the oven. 

There are a few things that could be said about this salad:
  • Arugula // Some people at the party requested more arugula. I can totally get that. So add more or less to make it fit for your crowd
  • Roasted potatoes // I like the potatoes a bit crispy but that is not the super traditional salad style. The potatoes tend to be softer in grocery store varieties. So do what fits you best... but just don't forget the garlic. It's amazing.
  • Sauce // Is sauce the right word? I'm not sure. Either way, you might want to double the mayo combo depending on how juicy you like your potato salad. Something to keep in mind.
  1. Preheat the oven to 400 degrees. Dice the potatoes and add to a bowl. 
  2. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. 
  3. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. 
  4. At the 20 minute mark, add the minced garlic to the pan and mix it around to cover the potatoes.
  5. Roast potatoes until they turn a nice golden brown. 
  6. Take out of the oven and allow to cool. 
  7. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. 
  8. Mix and pour over the cooled potatoes.
  9. Add arugula to the potatoes and serve.
Shopping List
1 pound small Potatoes (I like yukon gold)
3 tablespoons Olive Oil
1 1/4 teaspoons Salt
1/2 teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
1 bag of arugula

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