Roasted Potato Salad

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Pre 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.
  3. Step 3

    Scrub the potatoes. Peel, if desired, and then cut them into bite-sized pieces, about 1/2 inches to 3/4 inches big.
  4. Step 4

    Peel the red onion and cut it into 1/2-inch pieces.
  5. Step 5

    In 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.
  6. Step 6

    Transfer 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.
  7. Step 7

    Let the potatoes cool completely.
  8. Step 8

    Combine the mayonnaise, sour cream, and lemon juice in a small bowl.
  9. Step 9

    Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.