Creamy Roasted-Potato Salad

Recipe from

Southern Living


3 pounds small red potatoes, cut into eighths
2 onions, cut into fourths
6 garlic cloves, minced
1/4 cup olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lemon juice
3 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons capers, drained
1 teaspoon salt
1 teaspoon pepper


Combine first 4 ingredients, tossing to coat; place in a 15- x 10-inch jellyroll pan.

Bake at 400°, stirring once, 30 to 40 minutes or until tender and browned. Drain and cool.

Combine mayonnaise and next 7 ingredients in a large serving bowl. Add potato mixture, tossing gently to coat. Cover and chill.

July 1997
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