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Roasted Potato Salad with Chive Parsley and Roasted Garlic Oil

Roasted Potato Salad with Chive Parsley and Roasted Garlic Oil

What could be better than a lighter and brighter version of an old classic? Without the cholesterol-laden mayo, but no less delicious — the flavors stand out in this version of a backyard barbecue classic!


  • 1 lb. red-skinned potatoes, quartered
  • 1 yellow onion, diced
  • 1 bunch of Italian parsley, chopped 
  • 2 sprigs of dill, chopped
  • 1 bunch of chives, chopped
  • 1 tbsp. Stonehouse Garlic Oil plus more for the roasting pan
  • 1 tbsp. Stonehouse Meyer Lemon Oil
  • Salt and cracked pepper


Simple! No need to over do this classic. Preheat the oven to 375 degrees. Cut the potato into quarters, then dice the onion and combine the two together on a sheet pan drizzled with Garlic Oil. The potatoes will cook for about 40 minutes depending upon their sizing. Test for doneness by inserting a paring knife — once the potatoes are slightly colored a golden brown, insert the tip of the paring knife and if it slides in easily, the potatoes are done. Pull them from the oven and allow to cool completely.

Whilst the potatoes are roasting and cooling, clean and chop the herbs. A mini OXO salad spinner is a must to “dry” the herbs without needing a towel and without bruising them. I place all the herbs in a large bowl, as well as 1 tablespoon of Meyer Lemon Oil and 1 tablespoon of the Garlic Oil. Add the cooled potatoes. Stir to combine and add the salt and pepper to taste. I use a fair amount of salt here (1/2 tablespoon), as potatoes will absorb a lot of salt and be enhanced by it, before they taste salty. That said, always taste as you go and trust what your palate is telling you!   Allow the potato salad to rest in the refrigerator covered until ready to eat.

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