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
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.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.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.Step 4
Peel the red onion and cut it into 1/2-inch pieces.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.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.Step 7
Let the potatoes cool completely.Step 8
Combine the mayonnaise, sour cream, and lemon juice in a small bowl.Step 9
Toss the mayonnaise mixture with the potato mixture, adding more mayonnaise if needed.