Roasted Potato Salad
A potato salad featuring roasted, rather than boiled, potatoes delivers enhanced texture and flavor.
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Instructions
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Preheat the oven to 425 F and line a 9x13-inch baking pan with foil, brushing lightly with olive oil.
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Scrub and cut potatoes into 1/2-inch to 3/4-inch pieces, peeling if preferred; then peel and cut the red onion into 1/2-inch pieces.
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Toss potato and onion pieces with olive oil, garlic, dill weed, chives, salt, and pepper in a large bowl.
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Spread the mixture on the prepared pan and bake for 45 to 55 minutes, stirring occasionally, until tender.
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Allow potatoes to cool completely.
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Whisk mayonnaise, sour cream, and lemon juice; then toss with the cooled potatoes, adding more mayonnaise if desired.