Photo of Roasted Garlic  Potato Salad by WW

Roasted Garlic Potato Salad

0 - 3
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
The Yukon Gold potatoes in this great barbecue side dish provide a wonderful buttery flavour.


Uncooked Yukon gold potato(es)

2½ pound(s), unpeeled, cut into 1-inch chunks

Olive oil

1 tsp(s)

Garlic clove(s)

4 clove(s), large, minced

Regular soft tofu

½ cup(s)

Dijon mustard

1 tbsp(s)

Table salt

tsp(s), or to taste

Fresh lemon juice

2 tbsp(s)

Black pepper

pinch, or to taste


  1. Preheat oven to 400ºF. Spread potatoes on a sheet pan, sprinkle with olive oil and toss. Roast potatoes 25 minutes. Add garlic, toss and roast for 5 minutes more.
  2. Put tofu, lemon juice and mustard in a blender and blend until smooth.
  3. Toss potatoes with dressing. Season with salt and pepper. Serve warm, at room temperature or chilled. Yields about 1/2 cup per serving.