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SIDE
DISHES - RICE and POTATO
Roasted Potato Salad
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Roasted
Potato Salad |
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A different take
on the same old picnic salad...
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3
lbs |
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red
potatoes, cut into eighths |
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2
medium |
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onions, cut into quarters |
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6
cloves |
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garlic, minced |
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¼
cup |
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olive oil |
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½
cup |
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mayonnaise |
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½
cup |
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sour
cream |
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¼
cup |
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fresh lemon juice |
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3
Tbs |
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chopped fresh chives |
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½
cup |
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fresh chopped parsley |
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2
Tbs |
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capers, rinsed and drained |
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1
tsp |
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salt |
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1
tsp |
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pepper |
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1 |
Preheat oven
to 400 degrees F. |
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2 |
Combine
potatoes, onions, garlic and olive oil in a bowl
and toss to coat. Place in a 10x15" baking pan
and roast for 30-40 minutes, or until tender and
brown. Stir once while roasting. Drain potatoes
and let cool. |
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3 |
In large
serving bowl, combine mayonnaise, sour cream,
lemon juice, chives, parsley, capers, salt and
pepper. Add potato mixture and toss gently to
coat. |
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4 |
Cover with
plastic wrap and chill until ready to serve. |
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Servings: 12 |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I made this to bring to our neighbor's
annual Memorial Day barbecue. It was a really nice change from the
regular old potato salad. Yummy!"
-Santa Clara, CA
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