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Roasted Red (New) Potato Salad

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“This recipe is really simple, with the potatoes roasted, not boiled. I posted it because I had touble finding a recipe for roasting potatoes for a salad using the Search engine. So when I did finally find what I needed, I put this recipe together.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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