Creamy Roasted Potato Salad


3 pounds new potatoes, cut into eighths
2 onions, cut into quarters
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
1/2 cup fresh parsley, chopped
2 Tablespoons capers, drained
1 teaspoon salt
1 teaspoon pepper


Combine the potatoes, onions, garlic and olive oil in a bowl and toss to coat. Place in a 10x15-inch baking pan. Roast at 400 degrees for 30 to 40 minutes or until tender and brown, stirring once; drain and cool. Combine the mayonnaise, sour cream, lemon juice, chives, parsley, capers, salt and pepper in a large serving bowl. Add the potato mixture and toss gently to coat. Chill, covered, until ready to serve.


Other Places to go:

Inspirational Country Cottage Cookbook

I can be reached at:

Return To The Crafts Fair Cook Book