Crispy Roast Potato Salad

By Lorena_321

Ingredients

• 4 lbs. russet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup olive oil
• 2 t. finely chopped fresh rosemary
• 1 1/2 t. salt
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 garlic cloves, minced
• juice of 1 lemon

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Toss potatoes with olive oil, rosemary, and 1 t. salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.
In a large bowl, stir together remaining ingredients, including 1/2 t. salt. Add potatoes and gently mix until will coated. Serve immediately.