As a daughter of the South, my love for Southern potato salad began at first bite, sitting around my grandmother and papa’s farm table. My papa loved his “tater salad” as he called it. My grandmother made the BEST potato salad. She brought it to every family reunion, church picnic, or dinner on the grounds. This potato salad is bursting with the succulent flavor of fresh herbs. Roasting the potatoes cuts down on the cooking time, not to mention mess in the kitchen. The vibrantly flavored creamy dressing complements the potatoes perfectly, and pairs beautifully with sweet, salty barbecue.

  

Instructions:

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. 

Spread potatoes onto baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 25 minutes. Remove and let cool before transferring to a large bowl.

Whisk together the mayonnaise, sour cream, parsley, dill, thyme, and garlic in a small bowl. Pour over potatoes and toss to coat. Taste and adjust seasonings if necessary.

 

Serves: 8