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Roasted Potato Salad - Cooking Light


From May 2016

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Rate this recipe 5/5 (4 Votes)


  • 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


Adapted from


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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