Roasted Potato Salad - Cooking Light

By Shelly17

From May 2016

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.