Roasted Potato Salad

Rating: 4 stars
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Roast quartered or halved fingerling potatoes for a unique twist on the mayo-based classic salad.

By Darcy Lenz
By Darcy Lenz
Recipe by Cooking Light May 2016

Gallery

Hector Sanchez

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Directions

  • Preheat oven to 400°. Combine potatoes, olive oil, and 1/4 teaspoon kosher salt on a jelly-roll pan; toss. Bake at 400° for 40 minutes, stirring halfway through; cool. Combine green onions, sour cream, mayonnaise, Dijon mustard, pepper, 1/4 teaspoon kosher salt, and garlic powder in a bowl. Add potatoes; toss to coat.

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