«*» RUKHSANA«*» Creamy Roasted Potato Salad

 

 

 

 

Creamy Roasted Potato Salad  3 pounds small red potatoes, cut into eighths 2 onions, cut into fourths 6 garlic cloves, minced 1/4 cup olive oil 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup lemon juice 3 tablespoons chopped fresh chives 1/4 cup chopped fresh parsley 2 tablespoons capers, drained 1 teaspoon salt 1 teaspoon pepper  Combine first 4 ingredients, tossing to coat; place in a 15- x 10-inch  jellyroll pan.  Bake at 400F, 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. 

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