Roasted Potato Salad with Sour Cream and Shallots | Saveur

Ingredients

• 2 lb. Yukon Gold potatoes, scrubbed and cut into ¾-inch chunks
• 3 tbsp. olive oil, divided
• 1 ¹⁄₂ tsp. kosher salt, divided
• Freshly ground pepper
• 2 medium shallots, thinly sliced (about ¼ cup)
• 2 cloves garlic, roughly chopped
• ¹⁄₃ cup sour cream
• 1 tsp. Dijon mustard
• 1 tsp. red wine vinegar
• 2 tbsp. chopped fresh flat-leaf parsley