Roasted Potato Salad with Fresh Herbs
Description
Most people love a good potato salad and this is definitely one. It is creamy and light and the lemon juice makes it a bit tangy. The salad is great the same day, but is even better the next day, so it can really save time when hostessing a get together o
Ingredients
3 lb. small red potatoes
2-3 T. olive oil
kosher salt
freshly ground black pepper
dried garlic
dried thyme
dried rosemary
Herb Dressing:
1/2 c. sour cream
1/2 c. mayonaise
1-2 T. freshly squeezed lemon juice, or to taste
1/4 - 1/2 c. freshly chopped parsley, plus more for garnish
1/4 c. fresh chives
1/2 c. sliced green onions
3 T. fresh basil
1 clove garlic, minced
Directions
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Wash potatoes; dry. Dice into 1/2 inch bite size pieces. Wash veggies and chop or slice, as needed.
Preheat oven to 450 degrees. Grease a large baking sheet.
Place the diced potatoes in a large bowl and toss with olive oil. Generously sprinkle with salt, pepper, garlic, thyme, and rosemary. Toss to coat; spread potatoes across a greased baking sheet. Bake 30-40 minutes, turning with a spatula after 20 minutes. Bake until tender and slightly crispy on the outside. Let potatoes cool completely. Putting them in the refrigerator will cool them faster.
Combine all the dressing ingredients in a small bowl; whisk well. Place the cooled potatoes in a large bowl; pour dressing on top; toss gently to coat the potatoes.
Chill in the refrigerator for at least 1 hour.
Garnish with additional parsley when serving.