pat's Recipe

Crispy Roast-Potato Salad (CL)

Category: Potato salads

4 pound(s) russet potatoes, peeled and cut into 1-inch cubes
1/4 cup(s) olive oil
2 teaspoon(s) finely chopped fresh rosemary 1 1/2 teaspoon(s) salt
1/2 cup(s) mayonnaise
1/4 cup(s) buttermilk
2 clove(s) garlic, minced
Juice of 1 lemon
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Directions

Preheat oven to 400 degrees F. Toss potatoes with olive oil, rosemary, and 1 teaspoon salt. Spread out in a single layer on 2 parchment-lined baking pans. Roast potatoes until golden, about 20 minutes, turning halfway through. Transfer pans to wire racks and let cool to room temperature, about 15 minutes.
In a large bowl, stir together remaining ingredients, including 1/2 teaspoon salt. Add potatoes and gently mix until well coated. Serve immediately.


Makes 12 servings.