Rachel Sue’s Roasted-Potato Potato Salad

small potatoes
olive oil
1 part mayonnaise
1/2 part sour cream
garlic cloves
red & green bell pepper
fresh dill
fresh parsley
fresh oregano
lemon zest
lemon juice

Wash and cut potatoes into bite sized pieces. Season with salt, pepper and olive oil. Place on pan and roast until well-colored.

Roast garlic with olive oil, salt and pepper, until soft.

Finely chop herbs. Dice onions and peppers. Zest & juice lemon.

Mix mayo, sour cream, roasted garlic, salt, pepper, herbs, lemon zest, lemon juice, onions and peppers. Toss with potatoes to coat.

Chill and serve.

Source: Rachel Sue Reagan

Submitted by Jim Wilson
Son of James & Lola Wilson

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.