Roasted Red (New) Potato Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is really simple, with the potatoes roasted, not boiled. So when I did finally find what I needed, I put this recipe together. 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 pickles, 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.
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