Roasted Potato Salad
Up your potato salad game by roasting the potatoes instead of boiling. The roasted potatoes add texture and flavor for an extra tasty salad.
- Serves: 4 persons
- 2tablespoons olive oil, plus more for the pan
- 1 ½pounds red potatoes
- 1small red onion
- 1clove garlic , finely minced
- 1teaspoon dried dill weed, or 1 tablespoon fresh chopped dill
- 1tablespoon chopped fresh chives
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper (freshly ground)
- ½cup mayonnaise
- 3tablespoons sour cream
- 1tablespoon freshly squeezed lemon juice
Step 1Gather the ingredients.
Step 2Pre heat the oven to 425 F. Line a 9 x 13 x 2-inch baking pan with foil; brush the foil lightly with a small amount of olive oil.
Step 3Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
Step 4Peel the red onion and cut it into 1/2-inch pieces.
Step 5In a large bowl or in a food storage bag, toss the potatoes and onion chunks with the olive oil, garlic, dill weed, chives, salt, and pepper.
Step 6Transfer the potato mixture to the baking pan and bake for 45 to 55 minutes, or until potatoes are tender. Stir occasionally so the potatoes will brown evenly.
Step 7Let the potatoes cool completely.
Step 8Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
Step 9Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.