Name: French Onion Potato Salad
Ingredients: 3 pounds red potatoes, cut into small cubes; 2 large yellow onions, chopped into large chunks (about 1-inch pieces); 2 tablespoons extra virgin olive oil; 2 teaspoons Lawry’s seasoned salt; 2 teaspoons black pepper; ½ cup (115 g) sour cream; ¼ cup (58 g) mayonnaise; ¼ teaspoon paprika; ¼ teaspoon black pepper, to taste; Fresh chives, chopped, for garnish

Ingredients

Potatoes

3 pounds red potatoes, cut into small cubes
2 large yellow onions, chopped into large chunks (about 1-inch pieces)
2 tablespoons extra virgin olive oil
2 teaspoons Lawry’s seasoned salt
2 teaspoons black pepper

Dressing

- ½ cup (115 g) sour cream
- ¼ cup (58 g) mayonnaise
- ¼ teaspoon paprika

¼ teaspoon black pepper, to taste
Fresh chives, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
In a large bowl, toss the cubed potatoes and chopped onions with olive oil, seasoned salt, and pepper until evenly coated.
Spread the potatoes and onions in a single layer on the prepared pan. Roast for 60 to 75 minutes, flipping halfway through, until golden brown and crisp on the edges.
Let the potatoes and onions cool for 15 minutes.
While the potatoes and onions are cooling, make the dressing. In a medium bowl, whisk together sour cream, mayonnaise, paprika, and pepper until smooth and well combined.
In a large bowl, combine the roasted potatoes and onions. Pour the dressing over the top and gently fold until everything is well coated.
Garnish with chopped fresh chives before serving.