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

Steps

1. Wash potatoes; dry. Dice into 1/2 inch bite size pieces. Wash veggies and chop or slice, as needed.
2. Preheat oven to 450 degrees. Grease a large baking sheet.
3. 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.