Garlicky potato salad

4 - 10
PersonalPoints™ per serving
Total Time
1 hr 1 min
10 min
51 min
A mayonnaise mixture with garlic, scallions, paprika and chives bring an excellent flavor to this potato salad. Yukon Gold or Yellow Finn potatoes for a buttery taste, and roast the garlic to sweeten their flavor. This salad will keep refrigerated for up to three days. If you have the foresight to make it ahead, you’re in for a bonus: Its flavor just gets more robust. For a spicier salad, use 1/2 teaspoon hot paprika in lieu of the sweet. Serve this potato salad with hamburgers or chicken.


Garlic clove(s)

8 medium clove(s), unpeeled

Uncooked red potato(es)

8 small, cut into 8 pieces each

Reduced calorie mayonnaise

½ cup(s)

Uncooked scallion(s)

2 medium, thinly sliced


1 tsp


1 tsp, snipped

Table salt

½ tsp

Black pepper

tsp, freshly ground


2 cup(s), chopped, Mesclun


  1. Preheat the oven to 350°F. Wrap the garlic cloves in foil and bake until softened, about 45 minutes. Let cool 10 minutes, then remove foil and peel.
  2. Meanwhile, put the potatoes in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the potatoes until fork-tender, about 6 minutes.
  3. In a bowl, mix the mayonnaise, scallions, paprika, chives, salt, and pepper; press in the garlic with a garlic press. Fold in the potatoes. Refrigerate, covered, until chilled, at least 30 minutes.
  4. To serve, divide the mesclun among 4 plates and top with the potato salad.