Title: Creamy Roasted Potato Salad - Sl 7/97
Categories: Salad Side Vegetable Blank
Yield: 12 Servings

3	lb	Small red potatoes; cut into eighths
2		Onions; cut into fourths
6	cl	Garlic; minced
1/4	c	Olive oil
1/2	c	Mayonnaise
1/2	c	Sour cream
1/4	c	Lemon juice
3	tb	Fresh chives; chopped
1/4	c	Fresh parsley; chopped
2	tb	Capers; drained
1	ts	Salt
1	ts	Pepper

: Combine first 4 ingredients, tossing to coat; place in a 15" x 10" jellyroll pan.

: Bake at 400 degrees F, stirring once, 30 to 40 minutes or until tender and browned. Drain and cool.

: Combine mayonnaise and next 7 ingredients in a large serving bowl. Add potato mixture, tossing gently to coat. Cover and chill. Yield: 12 servings. "Southern Living" July, 1997. Typos by Jeff Pruett. From: Jeff Pruett Date: 21 Jul 97 National Cooking Echo Ä

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