Garlic-Parmesan Potato Salad #HotSummerEats

Garlic lover’s will rejoice over this garlic-parmesan potato salad with three forms of garlic. It’s the perfect side for your grilled meats!

Welcome to day five of #HotSummerEats organized by the fabulous Camilla of Culinary Adventures with Camilla! The event may be winding down but we’re still heating things up with tons of recipes perfect for your next summer cookout. Don’t forget to enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. Use the Rafflecopter widget at the end of this post to enter and for more details CLICK HERE.

In my family, my dad’s potato salad has frequent appearances throughout the summer. Potato salad is truly one of the great side dishes for summer BBQs and obviously I am biased in believing that my dad’s recipe kicks all the rest in the behind. Which is why when I came up with this garlic-parmesan version, I used his recipe as the backbone. I used yellow potatoes because their skins are thin enough that I don’t need to peel them. Once cooked, they are mixed with sweet onion, Greek yogurt, Parmesan cheese, Italian herbs, and three helpings of garlic in the form of paste, garlic hot sauce, and sweet garlic vinaigrette. Vampires beware!

One year ago: Pesto-Feta Dip with Roasted Red Pepper

Two years ago: Wheat-Oat-Flax Buns

GARLIC-PARMESAN POTATO SALAD

Serves 8

Ingredients:

1-1/2 lb. yellow potatoes

1 small yellow onion, chopped

1 cup plain Greek yogurt

1/2 cup grated Parmesan cheese

1/4 cup T.Lish sweet garlic dressing

2 Tbsp honey or sugar

2 Tbsp Gourmet Garden Italian herbs paste

2 Tbsp Intensity Academy garlic goodness hot sauce

1/2 Tbsp Gourmet Garden garlic paste

1/2 tsp salt

Directions:

1. In a large pot, place the whole potatoes and cover with water. Set temperature to high and bring to a boil. Cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl mix together the remaining ingredients. Chop the cooled potatoes (peel first if desired, I leave the skins on because they are thin), add to mixture, and stir gently until thoroughly coated.
3. Cover and refrigerate until ready to serve.

Source: Adapted from my Dad’s Creamy Potato Salad.

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Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish, and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

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