Uruguayan Roasted Garlic Potato Salad is heavily inspired by Uruguay’s deep culinary traditions, particularly its love for roasted and grilled flavors. Uruguayans take pride in their asado (barbecue) culture, where meat, vegetables, and even garlic are roasted over an open flame or in the oven to bring out their rich, smoky flavors. This potato salad takes a cue from that tradition by incorporating roasted garlic—a simple yet transformative ingredient that infuses the dish with a mild, caramelized depth.
Similar to other South American cuisines, Uruguayan cooking embraces bold yet balanced flavors. Garlic is a key player in many of the country’s staple dishes, often roasted or sauteed to create a softer, sweeter essence. In this salad, roasting garlic elevates its punchy sharpness into something creamy and aromatic, complementing the soft, starchy potatoes. Combined with Dijon mustard, white wine vinegar, and high-quality extra virgin olive oil, this dressing enhances the naturally earthy notes of potatoes while adding a tangy complexity.
Potato salad, in various forms, is a beloved dish worldwide, but in Uruguay, it is often served at festive gatherings, large family meals, and asados. It pairs exceptionally well with grilled meats, such as beef ribs, chorizo, or morcilla (blood sausage), often topped with chimichurri for extra seasoning. Unlike the heavily mayonnaise-laden versions common in American cuisine, this dish incorporates a lighter dressing that allows the ingredients to shine. Using mayonnaise in moderation ensures a creamy texture without overpowering the salad, while the brightness of white wine vinegar keeps it refreshing.
Parsley and green onions add an herbaceous and slightly sharp contrast, further balancing the richness of roasted garlic and mayonnaise. Fresh parsley is widely used in Uruguayan cooking, particularly in chimichurri sauce, and brings a fresh vibrancy that contrasts with heartier ingredients. The thinly sliced green onions not only add an appealing crunch but also contribute a mild onion flavor that melds beautifully with the other elements.
The beauty of this salad lies in its versatility. While delicious when served slightly warm, it also benefits from a short rest in the refrigerator, allowing the flavors to fully develop over time. For those wanting an extra depth of flavor, a pinch of smoked paprika or crispy pancetta can be added for a wonderful smoky dimension. Alternatively, to make the dish even lighter, mayonnaise can be swapped for Greek yogurt, introducing a tangy creaminess without sacrificing texture.
Uruguayan Roasted Garlic Potato Salad is ideal for any occasion, whether it’s a summer barbecue, Sunday family lunch, or a cozy winter meal. It honors Uruguay’s rustic yet flavorful culinary heritage while offering a simple preparation that enhances the natural qualities of each ingredient. Whether enjoyed on its own or as an accompaniment to grilled meats, this dish brings warmth, comfort, and a taste of Uruguayan home cooking to the table.
Uruguayan Roasted Garlic Potato Salad
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing bowls
- 1 Sharp knife
- 1 Pot for boiling
- 1 Colander
Ingredients
For the roasted garlic
- 1 head garlic Whole, outer skins removed
- 1 tbsp olive oil Extra virgin
For the potato salad
- 2 lbs yellow potatoes Peeled and cubed
- 1 tsp salt For boiling water
- ¼ cup mayonnaise Preferably homemade or high-quality
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar Or apple cider vinegar
- 3 tbsp olive oil Extra virgin
- ½ tsp black pepper Freshly ground
- ½ cup fresh parsley Chopped
- 3 units green onions Thinly sliced
Instructions
- Roast the Garlic: Preheat oven to 190°C (375°F). Slice the top off the head of garlic, drizzle with olive oil, and wrap in parchment paper and foil. Roast for 30-35 minutes until soft and golden. Let cool, then squeeze out the softened cloves.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 12-15 minutes until tender but not mushy. Drain and let cool slightly.
- Prepare the Dressing: In a mixing bowl, mash the roasted garlic cloves and whisk them with mayonnaise, Dijon mustard, white wine vinegar, olive oil, salt, and black pepper.
- Assemble the Salad: Gently toss the warm potatoes with the dressing. Fold in the chopped parsley and green onions. Let the flavors meld for at least 10 minutes before serving.
Notes
- For extra depth of flavor, mix in a teaspoon of smoked paprika or a handful of crispy pancetta.
- Chilling the salad for a couple of hours allows the flavors to fully develop.
- Swap mayonnaise for Greek yogurt for a tangier, lighter variation.