Creamy Roasted Potato Salad
Ingredients:
3 lbs of mixed potatoes, washed and cut into ¼ inch pieces then roasted with a little olive oil, salt and pepper at 375 for about 18 minutes or until you can stick a fork thru the biggest potato on the pan
1 cup mayonnaise of your choice (you can sub in creamy plain greek yogurt but use 1 ¼ cup)
¼ cup sour cream (don’t use this if you used yogurt!)
½ cup minced red onions
1 cup shredded carrots
2 Tbs chives, chopped
1 tsp salt
1 tsp pepper
Directions:
While you are waiting for the potatoes to cool down you can mix together the onions, chives, carrots, salt and pepper. Then whisk in either the mayo or yogurt and sour cream until everything is incorporated evenly. Once the potatoes are completely cooled gently fold them into the mixture, toss until every potato is coated in the mixture. If you still have chive flowers, add them to the salad at this point. Store in the fridge until ready to eat.
