casual cooking and living
2 pounds baby Yukon Gold Potatoes
2 tablespoons olive oil
2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
1/2 sour cream
1/2 chop mixed chopped fresh herbs (parsley, basil, mint, cilantro)
3 scallions chopped
2 tablespoons lemon juice
Additional salt and pepper to taste
Preheat oven to 400F. Toss potatoes in bowl with salt , pepper and olive oil. Arrange potatoes into single layer in an ovenproof baking dish. Roast approximately 1 hour, until golden brown on outside and tender when pierced by a knife. Cool completely. Sliced potatoes ½ inch thick and place into bowl. Add mayonnaise, sour cream, herbs, scallions, lemon juice and salt and pepper to taste. Mix well. Serve immediately or cover and refrigerator until ready to serve.
Variation: Roasted Dill Potato Salad
The mixed chop herbs should be parsley and dill about half of each. Remove from the above recipe mayonnaise, sour cream and lemon juice. In it’s place make a dressing with ½ cup olive oil, 3 tablespoons apple cider vinegar and 1 tablespoon grainy mustard. Whisk together and pour over the potatoes and herbs. Garnish with crumbled bacon from three cooked slices.