Roasted Potato Salad
Anna Sciancalepore Antoniello
Even though I don't care too much for potato salads with mayo, I don't mind this one at all. I think the the flavor of the roasted potatoes and the addition of sour cream really makes this dish different.
3 lbred new potatoes or creamy red potatoes, cut into cubes or bite size pieces
1 Tbspolive oil
1/2 pkgturkey bacon, cooked and crumbled
1 cmayonnaise, light
1/2 csour cream, lite
4 smallscallions, thinnly sliced
1 smallshallot, minced
1 cshredded colby jack cheese, or cheddar
1 smallbunch parsley, chopped
How to Make Roasted Potato Salad
- Preheat oven to 450 degrees. Toss potatoes with olive oil, salt and pepper. Place on a baking sheet. Roast for 20-25 minutes or until potatoes are tender and lightly browned. Set aside to cool. Chill 1 hour.
- Blend mayo, sour cream, green onion, shallot, bacon and cheese in a large bowl. Toss potatoes with mayo mixture.
- Can be made a day ahead. To refresh salad the next day add 1/4 cup mayo and 1/4 cup sour cream.