Creamy Roasted-Potato Salad

Name: Creamy Roasted-Potato Salad
Yield: 12 servings
Ingredients: 3 pounds small red potatoes, cut into eighths; 2 onions, cut into fourths; 6 garlic cloves, minced; ¼ cup olive oil; ½ cup mayonnaise; ½ cup sour cream; ¼ cup lemon juice; 3 tablespoons chopped fresh chives; ¼ cup chopped fresh parsley; 2 tablespoons capers, drained; 1 teaspoon salt; 1 teaspoon pepper

2 Ratings
2 Reviews

Recipe by Southern Living July 1997

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Yield:

12 servings

Directions

Step 1
Combine first 4 ingredients, tossing to coat; place in a 15- x 10-inch jellyroll pan.

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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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matthewspann

06/06/2012

Great, Even those who don't like potato salad love this one.

Debbie17

07/04/2011

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.

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Creamy Roasted-Potato Salad

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Ingredients

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Reviews (2)

All Reviews for Creamy Roasted-Potato Salad

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Creamy Roasted-Potato Salad

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Creamy Roasted-Potato Salad