From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the potatoes, onions, garlic and olive oil in a bowl and toss to coat. Place in a 10x15-inch baking pan. Roast at 400 degrees for 30 to 40 minutes or until tender and brown, stirring once; drain and cool. Combine the mayonnaise, sour cream, lemon juice, chives, parsley, capers, salt and pepper in a large serving bowl. Add the potato mixture and toss gently to coat. Chill, covered, until ready to serve.
SERVES: 12
- 3 pounds new potatoes, cut into eighths
- 2 onions, cut into quarters
- 6 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 3 Tablespoons chopped fresh chives
- 1/2 cup fresh parsley, chopped
- 2 Tablespoons capers, drained
- 1 teaspoon salt
- 1 teaspoon pepper
TO PREPARE:
Combine the potatoes, onions, garlic and olive oil in a bowl and toss to coat. Place in a 10x15-inch baking pan. Roast at 400 degrees for 30 to 40 minutes or until tender and brown, stirring once; drain and cool. Combine the mayonnaise, sour cream, lemon juice, chives, parsley, capers, salt and pepper in a large serving bowl. Add the potato mixture and toss gently to coat. Chill, covered, until ready to serve.
SERVES: 12
