Roasted Purple Potato Salad

roasted purple potato salad
Roasted Purple Potato Salad
Makes 5 servings
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  1. 3 pounds purple potatoes, cut into 1-inch pieces
  2. 3 tablespoons olive oil
  3. 1 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1 cup shredded Cheddar cheese
  6. 1 cup sour cream
  7. 1/2 cup mayonnaise
  8. 1/2 cup chopped green onion
  9. 2 tablespoons white wine vinegar
  1. Preheat oven to 425°.
  2. On a large rimmed baking sheet, toss together potatoes, oil, salt, and pepper; arrange in a single layer.
  3. Bake for 25 minutes or until tender. Let cool for 20 minutes.
  4. In a large bowl, stir together cheese and all remaining ingredients; add potatoes, and stir well. Cover and refrigerate until ready to serve.
Paula Deen Magazine