Roasted Red (New) Potato Salad

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.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 1  lb  red potatoes ("new potatoes", about golf ball size, not much bigger Whatever size, try to have them all about th e)
• 1  tablespoon olive oil
• 1  dash garlic powder
• 1  tablespoon  chopped parsley (stems removed)
• 1  scallion, sliced thinly (both green and white parts)
• 1  tablespoon dill pickle, chopped finely (I like Clausen)
• 1⁄4 cup sour cream
• 1⁄2 teaspoon sugar
• 1  tablespoon red wine vinegar
• 1⁄4 teaspoon celery seed
•  salt and pepper
•  chopped black olives (optional)
•  finely chopped red bell pepper (optional)

Directions

1. Heat oven to 400°F.
2. Scrub, but don't peel the potatoes.
3. Mix olive oil and garlic powder.
4. Put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
5. Bake about 25 minutes, or until just fork tender.
6. Don't overcook!
7. Remove to a dish or rack to cool.
8. Add the dressing when they're warm, but not hot.
9. For dressing: Add sugar to vinegar; stir to dissolve.
10. Add sour cream and celery seed, and stir until smooth.
11. Stir in scallions and parsley.
12. Cut potatoes into bite-size pieces (about 8ths).
13. Carefully stir in potatoes.
14. Chill at least one hour.