Recipe by Meredith K.
This recipe is really simple, with the potatoes roasted, not boiled. I posted it because I had touble finding a recipe for roasting potatoes for a salad using the Search engine. So when I did finally find what I needed, I put this recipe together.
Top Review by erikaontheedge
Whoa! This is now my number one favorite potato salad of all time! Nutty how delicious! My "changes" just included putting more of stuff. I tripled the potatoes and dressing, then put more pickles (chopped chunky), calamata olives (plenty), a whole red bell pepper, a whole bunch of scallions and half a bunch of parsley. Dear lord! Where is the picnic?? And my blue ribbon?? I think one of the guests might not like it because he likes everything plain, but guess what? He can stop at the store for a tub of that junk that tastes like airplane glue. :)
- 453.59 g red potatoes ("new potatoes", about golf ball size, not much bigger Whatever size, try to have them all about th e)
- 14.79 ml olive oil
- 0.25 ml garlic powder
- 14.79 ml chopped parsley (stems removed)
- 1 scallion, sliced thinly (both green and white parts)
- 14.79 ml dill pickle, chopped finely (I like Clausen)
- 59.14 ml sour cream
- 2.46 ml sugar
- 14.79 ml red wine vinegar
- 1.23 ml celery seed
- salt and pepper
- chopped black olives (optional)
- finely chopped red bell pepper (optional)
Directions See How It's Made
- Heat oven to 400°F.
- Scrub, but don't peel the potatoes.
- Mix olive oil and garlic powder.
- Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
- Bake about 25 minutes, or until just fork tender.
- Don't overcook!
- Remove to a dish or rack to cool.
- Add the dressing when they're warm, but not hot.
- For dressing: Add sugar to vinegar; stir to dissolve.
- Add sour cream and celery seed, and stir until smooth.
- Stir in scallions and parsley.
- Cut potatoes into bite-size pieces (about 8ths).
- Carefully stir in potatoes.
- Chill at least one hour.