Ingredients
3 lbs Yukon or white potatoes
2/3 cup mayonnaise
½ cup full-fat sour cream (try Western Creamery Sour Cream)
1 tbsp freshly squeezed lemon juice
2 tbsp grainy Dijon mustard
1 clove garlic, minced
¼ cup finely grated Parmesan cheese
1.5 tbsp chopped fresh dill
1 tbsp chopped fresh chive
½ tsp sea salt
¼ tsp ground black pepper
Garnish: shaved parmesan, chopped dill and/or chopped chives
Directions:
Preheat the oven to 400F.
While the oven is preheating, scrub the potatoes and cut them into bite-size pieces (leaving the skin on). Place the potatoes on a parchment paper-lined cookie sheet (do not use any oil so the dressing will stick to the potatoes). Roast them in the oven for 40 minutes, or until they are fork tender.
While the potatoes are roasting, make the dressing. In a medium bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic, parmesan cheese, dill, chive, sea salt and black pepper.
Remove the potatoes from the oven and put them into a large bowl. Add the dressing to the potatoes and toss to combine. Adjust the salt and pepper to taste.
Serve the warm potatoes in a serving dish and top with desired garnishes such as chive, dill and/or parmesan cheese.
Note: If you wish to enjoy the potatoes salad later, we suggest keeping the dressing separate from the potatoes. When you are ready to serve, warm the potatoes and toss in the dressing.
Looking for more side dishes? Try these:
California Quinoa Salad Recipe
