Prep 20 mins
Cook 30 mins
This just might become your favorite potato salad, it has been a long-time family favorite! Plan ahead the potato salad needs to chill for about 2 hours or more before serving to blend flavors. Fresh garlic can most certainly be used in place of garlic powder but the fresh garlic tends to burn when baked in the oven and produces a strong flavor, I most always use the garlic powder.
- 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
- 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.
This was good but I had way to much dressing and my potatoes got way to shrivled up. I did love the roasting aspect of the potatoes and the onions! I am going to try this again with a couple of variations though cause I know I can make it work for us! Thanks Kitz