Creamy Roasted Potato Salad
One of the best potato salads I have ever tasted!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
salads
vegetables
picnics
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 6 cloves garlic minced
- 1/4 cup parsley chopped
- 3 lbs potatoes cut into bite-sized pieces
- 2 vidalia onions cut into bite-sized pieces
- 3 tablespoon chives chopped
- Carbohydrate 32.5149937246499 g
- Cholesterol 6.33750000535741 mg
- Fat 6.08906600327029 g
- Fiber 3.09990591067406 g
- Protein 3.71912326637098 g
- Saturated Fat 1.51491888496852 g
- Serving Size 1 1 Serving (201g)
- Sodium 907.595688714087 mg
- Sugar 29.4150878139759 g
- Trans Fat 0.433566537653874 g
- Calories 192 calories
1. Combine first 4 ingredients, tossing to coat; place in a 15x10 jellyroll pan. 2. Bake at 400?, stirring once, 30 to 40 minutes or until tender and browned. Drain and cool. 3. Combine mayonnaise and next 6 ingredients in a large serving bowl. Add potato mixture, tossing gently to coat. Cover and chill.
