Garlic Potato Salad

Tender Potatoes, Quietly Transformed

Potato salad is one of those dishes that carries memory before it carries flavor. There's something unhurried and honest about it — the gentle boil, the slow cooling, the moment when everything comes together in a bowl without ceremony. This version leans into the quiet depth of roasted garlic and the soft brightness of lemon, grounding it in something that feels both familiar and a little more considered. It belongs at the long table, beside everything else, asking nothing of anyone.

Ingredients

• 28 ounces small red potatoes
• 5 tablespoons Alessi Extra Virgin Olive Oil, divided
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 tablespoon Alessi Garlic Puree
• 1/2 cups mayonnaise
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 3 1/2 tablespoons chives, thinly sliced

Instructions

1. Preheat oven to 400 degrees.
2. Cut potatoes into eighths and place in a large mixing bowl.
3. Add 3 tablespoons of olive oil and season with salt and pepper.
4. Toss to coat, then place in single layer on a foil lined baking sheet.
5. Bake for 25-30 minutes, or until cooked, turning twice.
6. Meanwhile, in a small bowl combine remaining olive oil, garlic, mayonnaise, lemon juice, and Dijon mustard; season with salt and pepper.
7. Remove potatoes from oven and cool completely.
8. Pour mayonnaise mixture over potatoes and toss until evenly coated.
9. Garnish with chives.