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Creamy Roasted-Potato Salad

Southern Living JULY 1997

  • Yield: 12 servings

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

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.

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Creamy Roasted-Potato Salad Recipe

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