Roasted Creamy Potato and Onion Salad

Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Prepare a 15 x 10-inch baking sheet.
  3. 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.
  4. Place mixture into the baking sheet.
  5. Bake for about 30 minutes, or until tender and browned; cool and drain oil.
  6. In a small bowl whisk together mayo, sour cream and lemon juice.
  7. In a large glass bowl combine the cooled potato/onion mixture with chives, parsley and capers (if using) mix to combine.
  8. Pour the mayo mixture over and toss well to coat.
  9. Season with more salt and pepper to taste.
  10. Cover and chill for about 2 hours or more before serving.

Reviews

(1)
Most Helpful

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

LAURIE June 07, 2006

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