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A blue bowl filled with hot potato salad and garnished with parsley.
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4.20 from 10 votes

Hot Potato Salad with Parmesan Cheese and Garlic

Bye-bye boring cold potato salad! There's a new kid in town, and he's a hottie! Easy to make hot potato salad will soon become your go-to potato salad.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: Potatoes
Servings: 8 servings
Calories: 413kcal


  • 2 pounds small Yukon gold potatoes halved or quartered
  • 1 cup celery chopped into ½" pieces, along with some of the celery leaves, chopped (optional)
  • 1 cup red onion chopped into ½" pieces
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup mayonnaise
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese plus additional for topping
  • 2 tablespoons minced garlic
  • 3 tablespoons Dijon mustard
  • 2 tablespoons dill pickle relish


  • Preheat oven or grill to 375-degrees.
  • Place the prepared potatoes (halved and quartered) into a 13 x 9 baking dish (disposable works) that has been sprayed with non-stick cooking spray.
  • Add the prepared celery, celery leaves (optional), and onion to the dish.
  • Drizzle the olive oil over the potatoes and vegetables, and season with salt and pepper. Toss or stir to coat.
  • In a medium bowl whisk together the mayonnaise, heavy cream, Parmesan cheese, garlic, mustard, and dill pickle relish.
  • Pour the mayonnaise mixture over the potatoes in the dish and stir well to combine.
  • Cover the tray with aluminum foil and roast in the preheated oven, or on the outdoor grill on top of bricks for indirect cooking, for 45-50 minutes or until the potatoes are fork-tender.
  • Serve with additional grated Parmesan cheese, and chopped parsley if desired.
  • Serve hot.


Serving: 3/4 | Calories: 413kcal | Carbohydrates: 30g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Cholesterol: 25mg | Sodium: 1034mg | Fiber: 4g | Sugar: 4g