Roasted Creamy Potato and Onion Salad
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 lbs small red potatoes (peeled or unpeeled and cut into 8 wedges)
- 2 medium onions, cut into quarters (cut into 4 pieces)
- 1 teaspoon garlic powder (or use about 2 tablespoons fresh minced garlic)
- 1⁄3 cup olive oil
- 1 1⁄2 tablespoons seasoning salt (or to taste)
- 2 teaspoons fresh ground black pepper (or to taste)
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1⁄4 cup lemon juice
- 3 tablespoons chopped fresh chives (or use 3 green onions, finely chopped)
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons capers (optional)
- salt and pepper
directions
- Set oven to 400 degrees.
- Prepare a 15 x 10-inch baking sheet.
- In a large bowl toss the wedges with the onion quarters, garlic powder or fresh garlic, seasoned salt, pepper and olive oil; toss well to coat.
- Place mixture into the baking sheet.
- Bake for about 30 minutes, or until tender and browned; cool and drain oil.
- In a small bowl whisk together mayo, sour cream and lemon juice.
- In a large glass bowl combine the cooled potato/onion mixture with chives, parsley and capers (if using) mix to combine.
- Pour the mayo mixture over and toss well to coat.
- Season with more salt and pepper to taste.
- Cover and chill for about 2 hours or more before serving.
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