Roasted Potato Salad with Sour Cream & Shallots

By á-8183

Summer salads

Ingredients

• 2 lbs. Yukon gold potatoes, scrubbed and cut into 3/4 inch chunks
• 3 Tbs. olive oil, divided
• 1 1/2 tsp. kosher salt, divided
• freshly ground pepper
• 2 medium shallots, thinly sliced (about 1/4 cup)
• 2 cloves garlic, chopped, roughly
• 1/3 cup sour cream
• 1 tsp. dijon mustard
• 1 tsp. red wine vinegar
• 2 Tbs. chopped fresh flat-leaf parsley

Preparation

Step 1

1. Preheat oven to 400. Toss together potatoes, 2 Tbs. olive oil, 1 tsp. sal and pepper to taste in large bowl. Spread on rimmed baking sheet in single layer and roast, stirring once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.

2. While potatoes are roasting, heat remaining 1 Tbs. olive oil in pan set over medium heat. Add shallots, season with remaining 1/2 tsp. salt and let cook, stirring occasionally, until softened and browned 5 to 7 minutes. Add garlic and stir until just softened, 1 to 2 minutes. Remove from heat and set aside.

3. In a large bowl stir together the sour cream, mustard and vinegar. Add cooked potatoes, shallots and garlic and gently toss to coat. Add additional salt and pepper to taste and stir in parsley just before serving. Serve warm or room temperature.

Serves 4-6.