Creamy Roasted-Potato Salad

Ingredients

• 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

Preparation

1. Combine first 4 ingredients, tossing to coat; place in a 15- x 10-inch jellyroll pan.
2. Bake at 400°, stirring once, 30 to 40 minutes or until tender and browned. Drain and cool.
3. Combine mayonnaise and next 7 ingredients in a large serving bowl. Add potato mixture, tossing gently to coat. Cover and chill.