Photo: Hector Sanchez 
Serves 4 (serving size: 1/2 cup)

Roast quartered or halved fingerling potatoes for a unique twist on the mayo-based classic salad.

How to Make It

Preheat oven to 400°. Combine potatoes, olive oil, and 1/4 teaspoon kosher salt on a jelly-roll pan; toss. Bake at 400° for 40 minutes, stirring halfway through; cool. Combine green onions, sour cream, mayonnaise, Dijon mustard, pepper, 1/4 teaspoon kosher salt, and garlic powder in a bowl. Add potatoes; toss to coat.

Ratings & Reviews


June 18, 2016
This was included in a four recipe CL use-it-up section for leftover sour cream.  Easy to prep in advance and nice change. We also used-up red, yellow & blue baby potatoes instead of buying fingerlings and used-up one slice of crumbled bacon & 1tsp fresh thyme.  Pretty good served with grilled steak.

September 08, 2016
Crumbled bacon sounds like a great addition!