Photo of Roasted garlic potato salad by WW

Roasted garlic potato salad

SmartPoints® value per serving
Total Time
45 min
15 min
30 min
Who can resist the combination of roasted potatoes and garlic? We can't, and we think you and your guests won't be able to either. We use Yukon Gold potatoes in this barbecue side dish, as they have a natural buttery flavor without actual butter. The potatoes, garlic, and olive oil are roasted in the oven together until they're nice and tender, while the dressing comes together quickly and consists of soft tofu, fresh lemon juice, and Dijon mustard. It's so easy, you'll find yourself making this dish over and over again. For added convenience, you can serve the potato salad warm, at room temperature, or chilled.


Uncooked Yukon gold potato(es)

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

Olive oil

1 tsp

Garlic clove(s)

4 medium clove(s), minced

Regular soft tofu

½ cup(s)

Fresh lemon juice

2 Tbsp

Dijon mustard

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat oven to 400ºF. Spread potatoes on a nonstick baking pan, sprinkle with oil and toss to coat. Roast potatoes 25 minutes; add garlic, toss and roast for 5 minutes more.
  2. Meanwhile, place tofu, lemon juice and mustard in a blender; blend until smooth.
  3. Place potatoes in a serving bowl; toss with dressing and season with salt and pepper. Yields about 1/2 cup per serving.