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5/5
(4 Votes)
Ingredients
- 1 pound fingerling potatoes, quartered
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 cup chopped green onions
- 3 tablespoons reduced-fat sour cream
- 1 tablespoon canola mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Details
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 400°. Combine potatoes, olive oil, and 1/4 teaspoon kosher salt on a jelly-roll pan; toss. Bake at 400° for 40 minutes, stirring halfway through; cool. Combine green onions, sour cream, mayonnaise, Dijon mustard, pepper, 1/4 teaspoon kosher salt, and garlic powder in a bowl. Add potatoes; toss to coat.
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