Roasted Red (new) Potato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 lb red potatoes ("new potatoes", about golf ball size, not much bigger whatever size, try to have them all about th e)
• 1 tablespoon olive oil
• 1 dash garlic powder
• 1 tablespoon chopped parsley (stems removed)
• 1 scallion, sliced thinly (both green and parts)
• 1 tablespoon dill pickle, chopped finely (i like clausen)
• 1/4 cup sour cream
• 1/2 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1/4 teaspoon celery seed
• salt and pepper
• chopped black olives (optional)
• finely chopped red bell pepper (optional)

Recipe

• 1 heat oven to 400°f.
• 2 scrub, but don't peel the potatoes.
• 3 mix olive oil and garlic powder.
• 4 put potatoes in a glass baking dish, and drizzle oil/garlic over them, stirring to coat potatoes thoroughly.
• 5 bake about 25 minutes, or until just fork tender.
• 6 don't overcook!
• 7 remove to a dish or rack to cool.
• 8 add the dressing when they're warm, but not hot.
• 9 for dressing: add sugar to vinegar; stir to dissolve.
• 10 add sour cream and celery seed, and stir until smooth.
• 11 stir in scallions and parsley.
• 12 cut potatoes into bite-size pieces (about 8ths).
• 13 carefully stir in potatoes.
• 14 chill at least one hour.