Preparation Info

Roasted Garlic Potato Salad

Made With Our

Horseradish Mustard

Base $6.50
Item: 120804

Roasted Garlic Oil

Base $9.95
Item: 551004


  • 1 1/2 pounds small white potatoes, scrubbed
  • 1 cucumber, peeled, split, seeded and diced
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2-3 ounces Feta cheese, crumbled
  • 1 Tablespoon Stonewall Kitchen Roasted Garlic Mustard or Horseradish Mustard
  • 2 Tablespoons red wine vinegar
  • 4 Tablespoons Stonewall Kitchen Roasted Garlic Oil
  • 3 Tablespoons fresh basil, chopped (plus leaves to garnish)
  • 2 Tablespoons flat-leaf parsley, chopped
  • Freshly ground black pepper to taste
  • Salt


  1. Put potatoes in a large pot, cover with water and bring to a boil over high heat. Add some salt and continue cooking until potatoes are just tender when pierced with a knife. Begin testing around 8 minutes. Times will vary with size of potatoes. Drain and let cool.
  2. When cool, cut into fourths or eighths. Combine cucumber, pepper and onion and Feta cheese with potatoes in a large bowl.
  3. Whisk Mustard and vinegar together in a small bowl. In a slow stream, whisk Roasted Garlic Oil into mixture to form an emulsion. Stir in basil and parsley. Pour dressing over salad; toss to blend, then season with salt and pepper. Add a couple of fresh basil leaves as garnish and serve at once.