Roasted Potato Salad with Sour Cream and Shallots
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that's offset by a tangy dressing of sour cream, mustard, and shallots.
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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
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