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roasted potato salad

Roasted Potato Salad

Diana
Make this roasted potato salad recipe for your next summer cookout. Fresh herbs and savory dressing make it a crowd-pleasing side dish!
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Servings 4 to 6 servings
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Course Potatoes, Salads
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

  • 2 pounds red-skinned potatoes
  • 1 small red onion, cut into 1/2-inch pieces
  • 1 clove garlic, finely minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • 2/3 cup mayonnaise
  • 4 tablespoons sour cream
  • 1 tablespoon lemon juice

Instructions

  • Heat the oven to 425 F.
  • Scrub the potatoes and peel if you want. Cut them into 3/4-inch cubes.
  • Combine the potatoes, red onion, garlic, dill, chives, salt, and pepper.
  • Roast the potatoes for 30 to 35 minutes or until tender and lightly browned.
  • Let the potatoes cool and transfer them to a bowl. Add the dill, chives, mayonnaise, sour cream, and lemon juice. Toss to coat.
  • Taste and adjust the seasonings and add more mayo or sour cream, as desired.
Keyword roasted potato salad
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