Pineapple & Black Garlic Potato Salad

This isn’t your average potato salad. We’re talking sweet, tangy pineapple meets rich, umami-packed black garlic. It’s unexpected in the best way—and every bite has this mellow, almost balsamic vibe from the black garlic, balanced out by the juicy bursts of pineapple.

this recipe!

💛 Why I Love This Recipe

This recipe came from a total flavor experiment. I had leftover roasted pineapple and a jar of black garlic, and I thought, “Why not?” Turns out, the combo works. Like, really works. Now it’s a go-to whenever I want to impress with something totally different.

Here’s why it’s a favorite:

• 🍍 Sweet roasted pineapple = caramelized heaven
• 🧄 Black garlic = mellow, umami-rich depth
• 🥔 Baby potatoes keep it hearty and satisfying
• 🌿 No mayo—just a light olive oil dressing
• 💡 It’s a great conversation-starter side dish

⏱️ Time & Servings

• Servings: 4
• Total Time: 30 minutes

📊 Macros (Per Serving)

🔬 Why This Recipe Works (Quick Science)

• Black garlic is fermented, so it’s super mellow—almost like a molasses-meets-garlic flavor bomb.
• Roasting pineapple caramelizes the sugars and adds depth.
• Warm potatoes soak up all the good stuff—especially the olive oil + garlic mix.
• Oil + acid balance out the sweetness and tie it all together.

🧂 What You’ll Need

• 1½ lbs baby potatoes, halved
• 1 cup fresh pineapple, chopped
• 4–5 cloves black garlic, mashed
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt & black pepper, to taste
• Optional: fresh parsley, for garnish

1. Boil the Potatoes

Add halved baby potatoes to a pot of salted water. Boil for about 10–12 minutes until fork-tender. Drain and let them cool just slightly.

2. Roast the Pineapple

Preheat the oven to 425°F. Spread chopped pineapple on a lined baking sheet and roast for 12–15 minutes until caramelized on the edges.

3. Mash the Black Garlic

Using a fork, mash black garlic cloves into a soft paste in a small bowl.

4. Make the Dressing

In a bowl, whisk together mashed black garlic, olive oil, apple cider vinegar, salt, and black pepper until smooth.

5. Toss It All Together

In a large bowl, add the warm potatoes and roasted pineapple. Pour over the black garlic dressing and toss gently to coat.

6. Garnish and Serve

Taste and adjust seasoning. Top with fresh parsley and serve warm or chilled.

🍽️ What to Serve With

• Grilled pork or chicken
• Spicy sausages
• Roasted cauliflower or Brussels sprouts
• A simple arugula salad

🧠 Meal Plan Ideas

• Serve warm as a side with grilled meat
• Pack it cold in lunchboxes
• Add greens or chickpeas for a full meal
• Toss leftovers into a grain bowl

⚠️ Common Mistakes

• Overcooking potatoes: You want fork-tender, not falling apart
• Skipping the vinegar: The acid balances the sweetness and richness
• Not roasting the pineapple: Raw pineapple is too wet and sharp for this
• Using raw garlic instead of black garlic: Totally different flavor!

❓ FAQ

What is black garlic?
It’s aged garlic with a deep, molasses-like flavor. Super mellow and sweet.

Can I use canned pineapple?
Fresh is better, but you can use canned chunks—just drain and pat them dry first before roasting.

Can I make this ahead?
Yep! It actually tastes better the next day after the flavors soak in.

How long does it last?
About 3–4 days in the fridge in a sealed container.

Can I use sweet potatoes instead of baby potatoes?
Absolutely, just roast them instead of boiling.

🌟 Give It a Try!

This Pineapple & Black Garlic Potato Salad is funky, fresh, and totally different in the best way. It’s sweet, savory, and works warm or cold—plus it’s always the dish people ask about. Give it a go and let me know how you like it!