Creamy Roasted-Potato Salad

2 Reviews
ADD YOUR REVIEW
Yield
12 servings
July 1997
RECIPE BY Southern Living

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

How to Make It

Step 1

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

Step 2

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

Step 3

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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Ratings & Reviews

matthewspann's Review

Debbie17
June 06, 2012
Great, Even those who don't like potato salad love this one.

Debbie17's Review

matthewspann
July 04, 2011
Really good! I do not like potato salad and I love this. Rave reviews at the parties I have taken it to. I leave out the capers as I do not like them and decreased the lemon juice to 1/8 cup. This allows just a hint of lemon flavor without being too tart.